Danish Red Berry Pudding With Cream Recipes

DANISH RED BERRY PUDDING WITH CREAM

Danish Red Berry Pudding With Cream image

This is a classic Danish dessert. I like it because it is so versatile, you can use the fruit on hand. For me it would include some rhubarb, because it grows well here, and I love it! Posted for ZWT9

Provided by AlaskaPam

Categories Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs fruit (red currants, black currants, raspberries, strawberries, rhubarb, or a combination)
3 cups water
1 cup sugar
1/4 cup cornstarch, dissolved in 1/2 cup cold water
1 cup heavy cream (plain or sweetened and whipped)

Steps:

Clean the fruit well; chop rhubarb, if using, into 1-inch pieces. Place into a nonreactive saucepan and cover with 3 cups water. Simmer over medium low heat until the fruit falls apart. Remove from heat and strain juice through cheesecloth or a fine-meshed sieve; dispose of the pulp and seeds.
Return juice to heat, stir in sugar, and bring to a low boil; reduce heat to medium and add the dissolved corn starch liquid to thicken. Stir the mixture constantly until it begins to gel to the consistency of a heavy syrup. Remove from heat, pour into individual serving bowls, cover with plastic wrap, and refrigerate for at least two hours
Serve chilled with either plain or whipped cream.

Nutrition Facts : Calories 429.2, Fat 22, SaturatedFat 13.7, Cholesterol 81.5, Sodium 29.2, Carbohydrate 59, Fiber 0.1, Sugar 50, Protein 1.2

RED PUDDING (DANISH)

Red Pudding (Danish) image

My friend DeEtta helped put together a cookbook of family recipes which they called "Aromas of the Past and the Present. Her family is of Danish heritage. This was submitted by Vi Nissen. I've not yet made this nor are there any cooking times. Please let me know how long it takes when you make it :)

Provided by Acerast

Categories Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 quarts rhubarb, cut in 1-inch lengths
water, to cover
1 cup sugar
3 tablespoons tapioca
1 tablespoon red food coloring
cream or milk, for serving

Steps:

Put rhubarb in a large saucepan; cover with water.
Bring to a boil and boil until rhubarb is tender (no cooking time given - maybe 15-20 minutes).
Add sugar and food coloring; reduce heat and stir in tapioca, stirring occasionally and cooking slowly until thick.
May be served hot or cold with milk or cream.

Nutrition Facts : Calories 171.6, Fat 0.2, SaturatedFat 0.1, Sodium 4.9, Carbohydrate 43.1, Fiber 2.2, Sugar 34.8, Protein 1.1

DANISH RICE PUDDING WITH DRIED CHERRY SAUCE

Danish Rice Pudding with Dried Cherry Sauce image

Categories Sauce Rice Cherry Chill Simmer Boil

Yield makes 6 servings

Number Of Ingredients 12

Ingredients

1/2 cup rice (white medium-grain or basmati)
3 cups milk
1/3 cup sugar
1/2 teaspoon almond extract
1/2 cup sliced almonds, toasted
2 ounces medium-dry sherry
1 1/2 cups heavy cream
Dried Cherry Sauce
Dried Cherry Sauce
4 ounces dried cherries (3/4 cup)
1 cup pinot noir or other red wine
2 tablespoons sugar or red currant jelly

Steps:

Cook the rice, milk, and sugar in a heavy-bottomed 2-quart saucepan over medium heat until the rice is tender and the milk is absorbed, 30-40 minutes. Remove from the heat and stir in the almond extract, almonds, and sherry. Using a rubber spatula, scrape the pudding into a bowl and chill for at least 1 hour. Whip the cream in an electric mixer on high speed (or by hand) until soft peaks form and then get a little firmer, and fold into the chilled pudding. Serve immediately or refrigerate until ready to serve. Top with warm or cold cherry sauce.
Dried Cherry Sauce
Place the cherries in a small saucepan with the wine, 1/2 cup water, and the sugar or jelly. Bring to a boil, reduce heat, and simmer until the cherries are tender and the juice is syrupy (approximately 10 minutes).

DANISH RICE PUDDING WITH FRESH CHERRIES

Danish Rice Pudding With Fresh Cherries image

Provided by Bryan Miller And Pierre Franey

Categories brunch, weekday, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 8

Ingredients

1/2 cup blanched almond slivers
3/4 cup Basmati rice
1 quart whole milk
6 tablespoons sherry
1/2 cup sugar
1 1/2 cups mixed fresh cherries, pitted and sliced
1/2 cup red currant jelly
1 cup heavy cream

Steps:

Preheat oven to 350 degrees.
Place the almonds on a baking sheet, and cook in oven for 10 minutes or until they are lightly browned.
Combine the rice and milk in a heavy-gauge saucepan over high heat. Bring to a boil, stirring constantly. Then, reduce heat to simmer and cook for about 30 minutes, stirring frequently, until rice absorbs milk.
Remove rice from heat, and stir in sherry, sugar and almonds. Refrigerate.
Meanwhile, place cherries and jelly in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes. With a slotted spoon, remove cherries to a bowl. Refrigerate.
Cook remaining fruit liquid over high heat until it is reduced by half. Set aside to cool.
Whip heavy cream until it develops firm peaks. Fold whipped cream, 1/3 at a time, into rice pudding.
Assemble dessert in large wine goblets, with cherries on the bottom, then a layer of rice pudding and then some slivered almonds. Pour reduced fruit liquid over everything.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 74 milligrams, Sugar 33 grams, TransFat 0 grams

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