Rømmegrøt

Ingredients

• 300 g Sour Cream
• 35 g Wheat Flour
• 300 ml Whole Milk
• 0.25 tsp Salt
• 30 g Butter
• 2 tbsp Sugar
• 1 tsp Cinnamon

Method

1. Warm {sour_cream} in a heavy saucepan over low heat, stirring often for a few minutes until it loosens, steams gently, and fat begins to separate on the surface.
2. Whisk in {wheat_flour} and a pinch of {salt} over low heat until a thick, smooth paste forms and smells lightly toasty without taking on color.
3. Pour in {whole_milk} gradually, whisking constantly so the porridge stays smooth, then cook over low heat until thick, glossy, and spoonable.
4. Let the porridge sit at the barest simmer until more fat rises, then spoon off the golden {butter} from the surface into a small warm bowl.
5. Stir {sugar} and {cinnamon} together in a small bowl until evenly blended and fragrant.
6. Spoon the hot porridge into warm bowls, finish with the skimmed {butter} and a generous dusting of {sugar} and {cinnamon}, and serve at once while silky.