in Denmark, Dessert Recipes

Danish red fruit compote with liquid cream

updated

Spread the love

Ingredients for 4 servings:

  • 250 g raspberries
  • 250 g currants, red currants
  • 375 ml water
  • 150 g sugar
  • ¼ liter sweet cream
  • some cornstarch

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Wash the raspberries and currants and boil them in 3/8 liter of water for 3 minutes. Then strain them through a sieve and add enough water to make 3/4 liter. Add the sugar and bring the juice to a boil. Whisk the cornstarch with a little cold water, stir it into the juice, and briefly boil the red fruit compote. Pour into a cold, rinsed bowl and let it cool. Serve with sweet cream.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pasta with red wine and porcini mushroom sauce

Bread gnocchi with three cheeses and tomato sauce