Danish Red Berry Pudding With Cream

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READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs fruit (red currants, black currants, raspberries, strawberries, rhubarb, or a combination)
  • 3
    cups water
  • 1
    cup sugar
  • 14
    cup cornstarch, dissolved in 1/2 cup cold water
  • 1
    cup heavy cream (plain or sweetened and whipped)
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DIRECTIONS

  • 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.
  • 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
  • Serve chilled with either plain or whipped cream.
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