Traditional Norwegian Berry Porridge with Raw Cream

A traditional Norwegian dessert recipe found on
Traditional Norwegian Berry Porridge with Raw Cream

Berry porridge with a raw cream is a delicious summer treat you’ll love.
Enjoy it outside in the garden or on the terrace when the weather allows.

4 servings

400 g [0,9 lb] fresh berries (strawberries, blueberries, red
currant, raspberries or blackberries, use one type or a mixture
of two or more)
½ dl [0,1 pt] water
About 100 g [3,5 oz] sugar (use to taste)
2 ½ tablespoons of potato starch
1 dl [0,2 pt] water
Raw cream:
3 dl [0,6 pt] whipping cream
3 egg yolks
4 tablespoons sugar


[1] Boil water and sugar and add the berries when the sugar has dissolved. Cook till the berries are tender and taste with more sugar if needed.

[2] Stir potato starch into cold water. Take the saucepan aside and add the potato starch in a thin jet with stirring constantly. Put the saucepan back on the range and bring quickly to a boil.

[3] Cool the berry porridge and pour it into a serving bowl. Sprinkle a thin layer of sugar on top to prevent a skin from forming on the porridge.

[4] Whip the cream stiff. Whip egg yolks and sugar light and airy. Mix the cream and yolk/sugar mixture and serve at once. If the raw cream is left standing, it will separate. Should you make the cream in advance, you can add a few sheets of gelatin. Then the cream will keep.