One of my favorite Christmas desserts is a pretty red pudding made with raspberries. It’s a Norwegian recipe called Rodgrot, or “red pudding”. The smooth-textured raspberry pudding is served with heavy cream to pour over the top and sliced almonds. I some made on Christmas Day to bring to our friend's home for dinner that night.
But, why save this wonderful dessert just for Christmas? Since I love Rodgrot so much, I've decided to make it for Valentine’s Day and serve it with the heart-shaped cookies I baked last weekend. It' looks pretty in the stemmed glass but you can spoon it into any small dessert bowls.
Rodgrot
(The “o”s in the title should have a line through them. The title can be translated as Red Pudding.)
2 (10-oz) packages frozen raspberries in syrup, thawed
1 tablespoon sugar
2 tablespoons arrowroot*
¼ cup cold water
Sliced Almonds
Whipping Cream
1. Pour raspberries into blender container; blend at highest speed until well blended. Press raspberry pulp through a large sieve or strainer with a rubber scraper into a 2-quart saucepan to remove the seeds. (There should be about 2 1/3 cups raspberry puree.)
2. Stir in sugar, arrowroot and water. Bring to a boil, over medium-high heat, stirring constantly until mixture thickens slightly and becomes translucent.
3. Pour into bowl; cover surface with plastic wrap. Cool in refrigerator for a couple of hours or until cold. (This pudding will not be as thick as a noraml pudding.)
4. To serve, spoon into 6 small dessert bowls. Sprinkle almonds over top. Serve with heavy cream to pour over top.
6 servings
*Arrowroot is a thickening ingredient similar to cornstarch. You can use the same amount of cornstarch but I prefer the arrowroot because it makes this pudding very clear and gives it a very smooth, silky texture.