RøMMEGRøT {NORWEGIAN PUDDING}
Our family likes to eat this warm, with a hefty drizzle of melted butter and a good sprinkling of cinnamon sugar!
Provided by Brenda | A Farmgirl's Dabbles
Categories Dessert
Time 55m
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, heat milk to 195° F. Stir almost continuously so milk does not burn, scraping the bottom of the saucepan.
- While milk is heating, whisk together flour, sugar, and salt in a small bowl. Set aside.
- While milk is heating, melt butter in a small saucepan over medium heat. Turn off heat and hold until milk has reached 195° F.
- Once milk temperature has reached 195° F, stir flour mixture into melted butter to form a thick paste. Transfer to the heated milk and stir constantly until milk starts to boil. Turn heat down to low and let cook for 5 minutes more, stirring often. Remove saucepan from heat.
- Spoon into individual bowls and serve with warm melted butter and cinnamon sugar (the more, the better!).
Nutrition Facts : Calories 270 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 140 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
NORWEGIAN ROMMEGROT RECIPE
This Norwegian cream pudding is cheap to make and feeds a crowd. Serve warm or chilled with melted butter on top. Once you start cooking the mixture, butter starts to seep out. Remove this from the mixture and save for a topping.
Provided by Haley
Time 1h5m
Number Of Ingredients 6
Steps:
- Heat whipping cream in a heavy-bottomed kettle over medium heat, until it comes to a simmer. Whisk in about half of the flour, one tablespoon at a time. Try to whisk out any clumps of flour. As the mixture cooks, some butter will begin to seep out. Pour this butter into a dish and use when you are ready to serve. My batch yielded just over a tablespoon of butter.
- Whisk in the remaining flour. Slowly whisk in the warm milk. Whisk out any remaining lumps of flour. Add sugar. Cook for a few minutes, until pudding is thick.
- Serve warm or chilled, topped with cinnamon, sugar, and melted butter.
ROMMEGROT--NORWEGIAN CHRISTMAS PUDDING
Make and share this Rommegrot--Norwegian Christmas Pudding recipe from Food.com.
Provided by troyh
Categories Dessert
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Garnishes: melted butter sugar ground cinnamon Place the sour cream in a heavy-bottomed saucepan and bring to a simmer over medium heat, stirring constantly.
- Turn down heat and allow to barely simmer for 1 hour, uncovered, to reduce slightly.
- It must not boil.
- Use a heat diffuser for this process.
- Using a flour sifter or strainer, slowly add enough flour to thicken the cream.
- I use about 11-12 Tbsp. for a very thick pudding.
- Using a wire whisk, whip in the flour 1 Tbsp. at a time.
- The cream will thicken and start to pull away from the sides of the pan.
- If the sour cream is very rich, the butter will now begin to form and rise tot he top.
- Remove this with a spoon and set it aside. Stir in enough hot milk to obtain a porridge-like consistency.
- Add sugar and salt to taste. Serve in bowls with melted butter, sugar, and cinnamon on top.
Nutrition Facts : Calories 324.7, Fat 26.4, SaturatedFat 16.4, Cholesterol 59.1, Sodium 236.4, Carbohydrate 16.1, Fiber 0.3, Sugar 0.7, Protein 6.7
NORWEGIAN CLOUDBERRY CREAM WITH LAVENDER AND VANILLA
This is a twist on the traditional way of serving cloudberries in Norway, I have added lavender and vanilla to enhance the ephemeral flavour of this delicate arctic berry. A member of the rose family, cloudberry bushes produce delicious yellow/orange berries that are highly prized in Scandinavia. Smaller than blackberries and raspberries, cloudberries are picked at the end of July and the beginning of August. The cloudberry is almost exclusively sold fresh or made into jam, but it's also used in liqueurs and as a filling in sweets and chocolates. They are difficult to substitute - but I imagine raspberries or lingonberries would be a lovely idea if you cannot get cloudberries.
Provided by French Tart
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- If using fresh cloudberries, sugar them to taste. They should be pleasantly sweet but still have a little tartness.
- Pour the cream into a large bowl.
- Scrape the black seeds out of the vanilla bean and add to the cream.
- Whip the cream until stiff, then gently fold in the cloudberries (cloudberry preserve/jam) and lavender.
- Serve immediately in little glass bowls or a large glass trifle bowl.
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