Prep 10 mins
Cook 40 mins
This recipe is from an old “Cooking for Today Magazine”, published by Good Housekeeping in 1973. The recipe features in a section of Scandinavian recipes. I have no idea what Rodgrod Med Flod means, but at a guess its to do with the red berries in used in the recipe. Personally I’m not to sure about the potato flour ingredient: I’m sure it’s fine, but….. Would another kind of flour do instead? I expect you've worked out by now that I’ve not made this; I’m posting it for Zaar World Tour 2005. I'm afraid the 'Time to Make' is guesswork.
- 1 1⁄4 lbs mixed soft fruit (red-currants, raspberries, blackberries, cherries)
- 2 1⁄2 cups water
- 8 ounces sugar (caster or superfine)
- vanilla essence, to taste
- 2 ounces potato flour
- 4 tablespoons sweet white wine
- whipped cream
- slivered almonds, to serve
- Wash and pick over the fruit, then crush the fruit with a fork.
- Place fruit in a pan with the water, bring slowly to the boil; remove from heat and leave to cool for 15 minutes.
- Pass fruit through a fine sieve, return the juice to the pan, add the sugar and vanilla essence, bring to the boil.
- Measure the liquid and, if necessary, make up to 3 cups with water.
- Blend the potato flour with the wine, stir into the juice and simmer until thickened; spoon into glasses and sprinkle with caster sugar.
- Decorate with whipped cream and almonds.
Use cornstarch or arrowroot instead of potato flour. Wisk while the juice with water is thickening. Put the berries in the bottom, layer with juice cream whipped cream or put a small scoop of ice cream in the bottom glass before layering for variety. Yumm! Easy to prepare! Nice company dessert.