Rødgrød med Fløde — Danish Red Berry Compote with Cream

Shopping list

• 250 g fresh or frozen raspberries

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• 150 g fresh or frozen redcurrants

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• 200 g fresh or frozen strawberries — hulled and halved

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• 100 g caster sugar — adjust to taste

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• 250 ml water

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• 2 tbsp cornflour — mixed with 3 tbsp cold water to a smooth paste

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• 1 tsp vanilla extract

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• 200 ml cold double cream — to serve

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Step by step

1. 1

   In a medium saucepan, combine the raspberries, redcurrants, strawberries, sugar, and water. Bring to a gentle simmer over medium heat, stirring occasionally.

2. 2

   Cook for 8– 10 minutes until the berries have broken down and released their juices. Use a potato masher or the back of a spoon to crush the fruit further.

3. 3

   Stir the cornflour paste once more to ensure it is smooth, then pour it slowly into the simmering berry mixture, stirring constantly.

4. 4

   Continue to cook, stirring, for 2– 3 minutes until the compote thickens noticeably and turns glossy. It should coat the back of a spoon. Remove from heat and stir in the vanilla extract.

5. 5

   Pour the compote into a serving bowl or individual glasses. Cover with cling film pressed directly onto the surface to prevent a skin forming, then refrigerate for at least 2 hours until completely chilled.

6. 6

   Serve each portion with a generous pour of cold double cream swirled on top. Enjoy immediately.