Danish Red Berry Pudding with Cold Cream

What you need

• 300 g (10 oz) redcurrants, stems removed; frozen works
• 300 g (10 oz) raspberries, fresh or frozen
• 150 ml (2/3 cup) water
• 100 g (1/2 cup) sugar, plus more to taste
• 2 tbsp potato starch, cornstarch also works
• 200 ml (3/4 cup) heavy cream, cold, for pouring

Method

Restated from the original video

1. 1

   Rinse the berries. Pull the redcurrants off their stems with the tines of a fork.

2. 2

   Put the redcurrants, raspberries, 150 ml water and the sugar in a saucepan. Bring to a boil over medium heat.

3. 3

   Simmer for about 5 min, until the berries burst and the juice turns deep red. Skim off any foam.

4. 4

   Stir the potato starch with 3 tbsp cold water until smooth.

5. 5

   Take the pan off the heat and stir in the starch mixture. Return to the heat and stir until it just comes to a boil and thickens, about 1 min. Do not boil it longer or it will thin out again.

6. 6

   Taste and stir in a little more sugar if needed. Pour into a serving bowl or four small dishes.

7. 7

   Dust the surface lightly with sugar to stop a skin from forming. Cool for 30 min, then chill for at least 1 hour.

8. 8

   Serve with cold cream poured over or beside each portion.

Imported from mariasilje.dk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.