andrejthechef
DenmarkDessertDessert

Rødgrød med Fløde

A softly thickened summer pudding of mixed red berries, served chilled with a generous pour of cream.

prep
15 min
cook
15 min
total
30 min
serves
4
level
easy
Rødgrød med Fløde, a dish from Traditional summer dessert

Rødgrød med fløde is Denmark's classic summer dessert: a mix of red berries cooked down, sieved smooth, and set lightly with starch into a pudding eaten chilled with cream.

The sieving step is what gives it that smooth, jelly-like texture - skip it and you have a chunky berry compote instead of a proper rødgrød.

Part of our 20 best Danish recipes list.

method

  1. Put the berries, water and sugar in a saucepan and simmer for 8-10 minutes, until the fruit breaks down.

  2. Pass the mixture through a sieve, pressing to extract as much pulp and juice as possible, and discard the seeds and skins.

  3. Return the liquid to the pan and bring back to a gentle simmer.

  4. Slake the starch in the cold water until smooth, then stir it into the simmering fruit liquid.

  5. Cook for 1-2 minutes, stirring constantly, until it thickens to a soft, barely set pudding consistency - it should coat a spoon but still pour.

  6. Pour into bowls or glasses, and chill for at least 2 hours.

  7. Serve cold with a generous pour of cream and a scatter of flaked almonds if using.

chef's tips

  • Pushing the cooked fruit through a sieve is what gives rødgrød its characteristic smooth, almost jelly-like texture rather than a chunky compote.
  • Don't over-thicken it on the stove - it firms up noticeably more as it chills, so aim for a consistency that still pours before it goes in the fridge.