Saturday, December 3, 2011

Flødebudding (Cream Pudding)

Copyright 2011 LtDan'sKitchen blogs
A Danish dessert, this dish is a combination of a custard and souffle. This is best served with a fruit sauce and fresh berries as a topping. A very simple dish, it is very elegant in its simplicity and the combination of the lightness of the custard goes well with the sweet tartness of the berry sauce. A variation of this dessert depends on the fruit sauce used as a topping so you have quite a range depending on your choice of berries. The recipe of the fruit sauce is adapted to the frozen berries I have available in my pantry. An important note though is that you need a small amount of blueberry to achieve the blood red hue of the berry sauce. It enhances the color of the raspberries and takes it to the deepest and darkest shade of red which also makes it visually appetizing.

Flødebudding - Adapted*

2 envelopes unflavored gelatin
1/4 cup cold water
2 cups light cream
3 large eggs, separated
blanched almonds
Frugtsauce (fruit sauce)

1. Sprinkle gelatin into water and let stand for 5 minutes. 

2. Heat the cream over low heat and stir in the gelatin mixture until 
    dissolved. Cool until just warm to the touch. 

3. Beat the egg yolks until thick. Temper with 1/4 cup of the cream 
    mixture and gradually beat into the rest of the cream mixture.  

4. Beat the egg whites until stiff peaks form and fold into the cream 

5. Pour the cream pudding into serving dishes and cool in the fridge 
    for at least two hours or until set. Serve with the frugtsauce and top 
    with fresh berries and the almonds. 

Frugtsauce (Fruit Sauce)

Copyright 2011 LtDan'sKitchen blogs
3 cups frozen berries 
  (2 cups raspberries and 
  1 cup mixed berries with 
1 cup + 1/2 cup water
1 cup sugar
juice of 1 lemon
3 tbsp corn starch
1 tsp vanilla extract 

1. Combine frozen berries 
    with sugar, 1 cup water 
    and lemon juice. Cook 
    over low heat stirring 
    occasionally until sugar is dissolved and berries are warmed through. 

2. Mix cornstarch with 1/2 cup water and stir into the hot berry mixture. 
   Cook until thick and glossy. Cool and add the vanilla before drizzling over 
   the cream custard.

*Tighe,E., Woman's Day Encyclopedia of Cookery, Volume 4, Fawcett Publications, Inc., New York:1966.

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