Rødgrød Med Fløde

Ingredients

• 200 g Strawberries
• 125 g Raspberries
• 100 g Red Currants
• 80 g Sugar
• 1 pcs Vanilla Bean
• 1 pcs Lemon
• 2 tbsp Potato Starch
• 120 ml Heavy Cream

Method

1. Hull and halve {strawberries}, pick over {raspberries} and {red_currants}, and split {vanilla_bean} if using so the fruit cooks down evenly.
2. In a small saucepan over medium heat, combine the prepared fruit with {sugar}, a strip of {lemon} zest, and {vanilla_bean}. Cook for several minutes, stirring gently, until the berries collapse, smell fragrant, and release a bright red juice. Add a small pinch of salt to sharpen the flavor.
3. Whisk {potato_starch} with a little cold water in a cup, then lower the heat and stir the slurry into the berry mixture. Cook briefly over low heat until glossy and lightly thickened enough to coat a spoon, then remove from the heat before boiling hard so the texture stays clear and silky. Stir in a squeeze of {lemon} juice and let the pudding cool until just warm.
4. Spoon the pudding into bowls and chill until softly set and cold, with a spoonable texture.
5. Pour {heavy_cream} over the cold pudding just before serving for a cool creamy finish against the bright berries.