Rodgrod Med Flode Red Berry Dessert With Cream Recipes

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RODGROD MED FLODE (RED BERRY DESSERT WITH CREAM)

This recipe came from my Grandmother Johansen, she was a wonderful old-school cook. I learned basically to cook from her on my summer vacations there as a little girl. I still remember how she prepared this summer dish with such care and pride. 'Velbekomme' as we say in Denmark.

Provided by Scandigirl

Categories     Dessert

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 8



Rodgrod med Flode (Red Berry Dessert with Cream) image

Steps:

  • Rinse berries.
  • Place them in a saucepan with the water and simmer for five minutes.
  • Pour berries into a sieve to drip into a bowl, pressing for juice.
  • Measure juice and pour back into saucepan, add vanilla and sugar to taste.
  • Bring juice to a slow boil.
  • Let boil one minute.
  • Pour into a serving dish, sprinkle with a bit of sugar and let cool.
  • Serve with chopped almonds, whipping cream and whole berries as decoration.

1 kg mixed berry (e.g. black currants, red currants, raspberries, cherries and rhubarb)
1 liter water
150 -175 g sugar
1/2 vanilla bean
4 tablespoons cornstarch, per liter of stained juice
50 g chopped blanced almonds
whipping cream
3 -5 fresh raspberries, to sprinkle on top of the dessert

RODGROD MED FLOD

This recipe is from an old "Cooking for Today Magazine", published by Good Housekeeping in 1973. The recipe features in a section of Scandinavian recipes. I have no idea what Rodgrod Med Flod means, but at a guess its to do with the red berries in used in the recipe. Personally I'm not to sure about the potato flour ingredient: I'm sure it's fine, but..... Would another kind of flour do instead? I expect you've worked out by now that I've not made this; I'm posting it for Zaar World Tour 2005. I'm afraid the 'Time to Make' is guesswork.

Provided by Mrs B

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8



Rodgrod Med Flod image

Steps:

  • Wash and pick over the fruit, then crush the fruit with a fork.
  • Place fruit in a pan with the water, bring slowly to the boil; remove from heat and leave to cool for 15 minutes.
  • Pass fruit through a fine sieve, return the juice to the pan, add the sugar and vanilla essence, bring to the boil.
  • Measure the liquid and, if necessary, make up to 3 cups with water.
  • Blend the potato flour with the wine, stir into the juice and simmer until thickened; spoon into glasses and sprinkle with caster sugar.
  • Decorate with whipped cream and almonds.

Nutrition Facts : Calories 282.4, Fat 0.1, Sodium 13.6, Carbohydrate 68.9, Fiber 0.8, Sugar 57.2, Protein 1

1 1/4 lbs mixed soft fruit (red-currants, raspberries, blackberries, cherries)
2 1/2 cups water
8 ounces sugar (caster or superfine)
vanilla essence, to taste
2 ounces potato flour
4 tablespoons sweet white wine
whipped cream
slivered almonds, to serve

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