A traditional Norwegian dessert recipe found on norsktradisjonsmat.no
This tasteful variation of dessert cream made with barley was widely used in the old days, because it is a grain that is easier to grow at our latitudes than some other varieties of grain. This recipe was submitted by Nes Associated Country Women in Hallingdal to Norway’s Associated Country Women recipe relay in 2012.
100 g [3,5 oz] barley
3 dl [0,6 pt] water
6 dl [1,2 pt] milk
2 tablespoons sugar
3 dl [0,6 pt] whipping cream
2 tsp vanilla sugar or 1 tsp vanilla
 Soak the barley in water overnight.
 Cook barly in the soaking water for about 20 minutes. Add the milk a little by little and let them mixture simmer for about 2 hours until the porridge has thickened. The barely should not be cooked completely asunder. Set aside to cool.
 Whip the cream with the sugar and gently fold it into the cold porridge. Taste with vanilla sugar.
5 dl [1 pt] red berry cordial mixed with water
1 1/2 tablespoon of potato starch
300 g [10,5 oz] frozen or fresh raspberries
 Bring the cordial/water mix to a boil. Stir the potato starch into a little of the mixture and pour it into the rest in a thin jet while stirring constantly. Give the sauce a new gentle boil.
 Mix raspberries into the sauce and mash them lightly. You can also use a handmixer if you want a smoother sauce. Taste with sugar if necessary.