Prep 15 mins
Cook 15 mins
This is a traditional, Danish summer dessert, slightly adapted. Very cooling and refeshing.
- 2 lbs strawberries
- 1 cup sugar (or to taste)
- 1 quart water (reserve 1/2 cup)
- 1⁄2 cup cornstarch
- 1 tablespoon lemon juice (fresh only, please)
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 1⁄3 cup water
- cold heavy cream
- Hull and rinse berries. Add to water and bring to a boil over medium heat. Add sugar and simmer until berries are tender, 10-15 minutes (depending on size of berries). Lower heat to medium-low.
- Dissolve cornstach, lemon juice and vanilla and almond extracts in reserved 1/2 cup water, and add to berries and sugar. Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes until thickened. Ladle into individual serving bowls. Cool.
- To Serve: Sprinkle with sugar and serve with cold, heavy cream.
I used just picked strawberries for this. Yummy! I think the sweetness was perfect, not too overly sweet which I like. I topped these with whipped cream and shaved chocolate. What a great combination! made for ZWT 6.
Very nice dessert! My strawberries weren't as red as they could have been, so mine didn't come out as pretty as the photo, but it still tasted lovely! I used whipped cream to top instead of the liquid cream. Thanks for posting!
I made this for ZWT3. I'm sorry to say that mine didn't get 5 start result. I started with ripe rich red berries but all the color "washed out" in the cooking, sadly the flavor also seemed to fade. I did use Splenda in place of the sugar which I stirred in as I removed it from the heat. It was already color faded so I know that it didn't cause the effect but perhaps the lack of added sugar did? The flavor was nice but not what I was expecting.