Rodgrod med Flode (Red Berry Dessert with Cream)

This recipe came from my Grandmother Johansen, she was a wonderful old-school cook. I learned basically to cook from her on my summer vacations there as a little girl. I still remember how she prepared this summer dish with such care and pride. 'Velbekomme' as we say in Denmark.

• Ready In: 2 hrs 10 mins
• Serves: 6

Ingredients

• 1  kg mixed berry (e.g. black currants, red currants, raspberries, cherries and rhubarb)
• 1  liter water
• 150 -175  g sugar
• 1⁄2 vanilla bean
• 4  tablespoons cornstarch, per liter of stained juice
• 50  g  chopped blanced  almonds
•  whipping cream
• 3 -5  fresh raspberries, to sprinkle on top of the dessert

Directions

1. Rinse berries.
2. Place them in a saucepan with the water and simmer for five minutes.
3. Pour berries into a sieve to drip into a bowl, pressing for juice.
4. Measure juice and pour back into saucepan, add vanilla and sugar to taste.
5. Bring juice to a slow boil.
6. Let boil one minute.
7. Pour into a serving dish, sprinkle with a bit of sugar and let cool.
8. Serve with chopped almonds, whipping cream and whole berries as decoration.