Danish Red Berry Pudding With Cream

Submitted by AlaskaPam

"This is a classic Danish dessert. I like it because it is so versatile, you can use the fruit on hand. For me it would include some rhubarb, because it grows well here, and I love it! Posted for ZWT9"

 

• Ready In: 40mins
• Ingredients: 5
• Serves: 4

ingredients

• 680.38 g fruit (red currants, black currants, raspberries, strawberries, rhubarb, or a combination)
• 709.77 ml water
• 236.59 ml sugar
• 59.14 ml cornstarch, dissolved in 1/2 cup cold water
• 236.59 ml heavy cream (plain or sweetened and whipped)

directions

1. Clean the fruit well; chop rhubarb, if using, into 1-inch pieces. Place into a nonreactive saucepan and cover with 3 cups water. Simmer over medium low heat until the fruit falls apart. Remove from heat and strain juice through cheesecloth or a fine-meshed sieve; dispose of the pulp and seeds.
2. Return juice to heat, stir in sugar, and bring to a low boil; reduce heat to medium and add the dissolved corn starch liquid to thicken. Stir the mixture constantly until it begins to gel to the consistency of a heavy syrup. Remove from heat, pour into individual serving bowls, cover with plastic wrap, and refrigerate for at least two hours
3. Serve chilled with either plain or whipped cream.