Barley Cream with Blackcurrant Sauce

A Christmas dessert recipe found at New Scandinavian Cooking
Barley Cream with Blackcurrant Sauce

Andreas Viestad writes about the recipe:
This is a very traditional Norwegian Christmas dessert.

4 servings

1 cup (2.5 dl) pearl barley
4 cups (1 liter) milk
1 vanilla pod or 2 tsps vanilla extract
1 cup (2.5 dl) heavy (whipping) cream
2 tbs. sugar
1/3 lb. (150 g) blackcurrant
1/4 lb. (120 g) powdered sugar (icing sugar)
½ cup (1,2 dl) water


[1] Bring the pearl barley to a boil over low heat along with the milk and vanilla pod, and let it simmer for an hour. Strain the barley and let it rest.

[2] Mix the blackcurrant, powdered sugar, and water in a saucepan and bring it to a boil. Stir well before you strain the sauce. Whip cream and sugar and fold the cream into the barley. Serve the pearl barley cream with the red sauce.