Norwegian Almond Cream With Blueberry Sauce Mandel Pudding Food

NORWEGIAN ROMMEGROT RECIPE

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.

NORWEGIAN ALMOND CREAM WITH BLUEBERRY SAUCE (MANDEL PUDDING)

Steps:

• For the pudding: lightly grease a 500ml ring mould. Put the almonds, sugar and almond essence in a large saucepan over a low heat. Stir in the cream and milk and stir until the sugar has dissolved. Increase the heat, bring it to the boil then remove from the heat.
• Leave the gelatine sheets to soak in a bowl of cold water for 5 minutes to soften, then squeeze the sheets and put them in a large bowl. Strain the milk mixture over the gelatine and stir until it has melted. Pour the mixture into the ring mould and leave it in the fridge overnight to set.
• For the blueberry sauce: put the blueberries, sugar and water in a pan over a gentle heat and stir to dissolve the sugar. Increase the heat and bring to a boil. Reduce the heat and simmer for about 5 minutes until the blueberries are soft -- mash them with a wooden spoon to help them on their way. Mix the cornflour with a tablespoon of cold water, then stir this into the blueberries. Cook until the compote thickens and remove it from the heat. Sieve it into a bowl, leave it to cool and then chill overnight.
• To serve: stir the amaretto into the thick cream and scatter it with the almonds. Take the pudding and compote out of the fridge and dip the ring mould in hot water for a few seconds. Tip the pudding out of it on to a serving plate, and accompany it with the blueberry sauce and amaretto cream.

ROMMEGROT--NORWEGIAN CHRISTMAS PUDDING

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.

ALMOND-VANILLA PUDDING

Steps:

• Mix a little of the milk with the cornstarch to form a paste.
• Heat the rest of the milk gently to a simmer, then add in the cornstarch paste, agave and vanilla.
• Stir until thickened and serve with fruit.

NORWEGIAN RICE PUDDING - RISENGRYN GROD

Steps:

• Boil water and add rice, cover and lower heat to simmer for 15 minutes.
• Add milk and, if using them, the raisins or currants and vanilla and bring back to a boil.
• Cover, lower heat and simmer until the rice is tender, about 20-30 minutes.
• Season with salt.
• Serve with butter, milk, sugar and cinnamon.
• For a sweeter rice try adding 1/4 to 1/2 cup sugar with the milk.