Recipe by susie cooks
This recipe is from Scandinavia. Posted for ZWT 2006. Preparation time does not include time to chill the pudding.
Top Review by Sydney Mike
Was able to find fresh blueberries & raspberries, but the rest were frozen! Other than that, I did follow the recipe & had A GREAT TASTING DESSERT! Still, as much as I understand that this is apparently how Scandinavians usually make their berry desserts, another time I definitely want to make this without straining the berries (thus keeping all that nutrition)! Thanks for a keeper recipe! [Tagged, made & reviewed in the Bargain Basement cooking game]
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberry
- 3⁄4 cup sugar, plus more to taste
- 1⁄2 lemon, juice of, plus more to taste
- 1⁄4 ounce unflavored gelatin
- 1 1⁄2 cups heavy cream
- 3⁄4 cup sour cream
Directions See How It's Made
- Combine fruit and sugar with 1 cup water in a medium sauce pan over medium-low heat.
- Bring to a gentle boil and simmer for 10, until the mixture is mostly liquid and the berries are soft.
- Put through a strainer, getting as much juice as possible. Add water, if necessary to make juice mixture equal 1 quart.
- Cool. Add lemon juice. Taste and add more sugar or lemon juice if you like.
- Put 1/4 cup water in a small sauce pan and sprinkle the gelatin onto it.
- Cook over low heat until dissolved.
- Stir gelatin into the fruit juice and pour into individual bowls.
- Chill until firm.
- Whip the heavy cream until it holds soft peaks.
- Beat in 1/4 cup sugar.
- Stir in sour cream.
- Serve with berry pudding.