Rodgrod Med Flode (Norwegian Fruit Jelly with Cream)

Rodgrod med flode (literally “red porridge with cream") is one of those Scandinavian desserts that sounds fancy but comes together with almost nothing. Fresh raspberries and red currants get simmered, thickened with a cornstarch slurry, and chilled until set into a glossy, jewel-toned fruit pudding.

The tart bite of red currants is what makes this distinctly Nordic. They balance the sweetness of the sugar and keep the whole thing from tasting like jam. If you can find fresh currants, use them. Frozen work in a pinch, but fresh give a brighter, more complex flavor.

Stir constantly when adding the cornstarch paste. Lumps in a dessert this smooth are unforgivable. Three minutes of boiling is all it takes to cook out the raw starch taste and get that silky, slightly bouncy texture.

Kitchen Tips

• Sieve the mixture after cooking if you want a smooth, elegant pudding. Leave the seeds in for a more rustic, jammy texture.
• Chill for at least two hours. This needs to be properly cold to set and to develop the best flavor.
• Pour into individual serving glasses before chilling for a prettier presentation.
• Heavy cream, poured cold at the table, is traditional. Don’t skip it.

Variations

• Use all raspberries or all strawberries if red currants aren’t available in your area.
• Replace sugar with honey for a more floral sweetness.
• Add a splash of kirsch or raspberry liqueur with the vanilla for an adults-only version.