Recipe by evelyn/athens
This is a traditional, Danish summer dessert, slightly adapted. Very cooling and refeshing.
Top Review by choco chip
I thought this was very good. Instead of cooling in individual cups I chilled it in a large bowl and allowed everyone to serve themselves. We had it with whipped cream. Next time I may cut back the cooking time as we felt it might be better if the strawberries were firmer and not quite so soft. I think this would also be delicious on vanilla ice cream, shortcake or angel food. It has a lot of possibilities.
- 907.18 g strawberries
- 236.59 ml sugar (or to taste)
- 946.0 ml water (reserve 1/2 cup)
- 118.29 ml cornstarch
- 14.79 ml lemon juice (fresh only, please)
- 2.46 ml vanilla extract
- 2.46 ml almond extract
- 78.07 ml water
- cold heavy cream
Directions See How It's Made
- 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.