This is truly a danish classic. In Denmark it’s ‘rød grød med fløde’ very hard to pronounce [ˈʁœðˀɡʁœðˀ] for non natives and it means berry compote with cream. We found so many wild strawberries the other day on one of our walks and did eat a whole lot just as is and decided to make a compote out of the rest. Rød grød is epitome of danish summer.
Rødgrød – Recipe
500g of mixed berries (I used my wild strawberries, raspberry, cherry and peach)
2 tbsp honey (use agave if vegan)
2 tbsp psyllium seed husk
1/2 cup / 1 dl water
3 pods of cardamom grinded
1 cinnamon stick
Heat the strawberries, cherries, peach, cardamom, cinnamon and honey in a saucepan over low heat until berries begin to burst, 2 to 3 minutes.Transfer to a bowl and stir in psyllium seed husks (this will make the compote thicken) now gently stir in raspberries so they remain as whole as possible.
Cream – Recipe
1 can of coconut-milk
Chill the can of coconut-milk a couple of hours in the fridge. Add to a bowl and whip it.
Add the compote in a pretty deep plate and add the cream on top.