Rømmegrøt

Shopping list

• 500 ml sour cream — full-fat

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• 80 g plain flour

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• 400 ml whole milk

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• 0.5 tsp salt

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• 50 g butter — melted, for serving

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• 3 tbsp caster sugar — for sprinkling

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• 1 tsp ground cinnamon — for sprinkling

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Step by step

1. 1

   Pour the sour cream into a heavy-based saucepan and bring it to a gentle simmer over medium heat, stirring occasionally. Simmer for 3– 4 minutes.

2. 2

   Sprinkle the flour over the simmering sour cream, whisking continuously to avoid lumps. Keep whisking and cooking for 5– 6 minutes until the mixture thickens noticeably and butter begins to separate and pool on the surface.

3. 3

   Carefully spoon off the melted butter that has risen to the top and reserve it in a small bowl (you should collect about 2–3 tablespoons). This butter is traditionally drizzled back over the porridge when serving.

4. 4

   Gradually pour in the milk, whisking constantly to incorporate it smoothly into the thickened cream base. Add the salt.

5. 5

   Reduce the heat to low and simmer gently, stirring frequently, for another 8– 10 minutes until the porridge is smooth, creamy, and has a soft, pourable consistency. If it becomes too thick, add a splash more milk.

6. 6

   Ladle the hot porridge into serving bowls. Drizzle the reserved butter over each portion, then sprinkle generously with caster sugar and ground cinnamon. Serve immediately while warm.