A traditional Norwegian dessert recipe found on spar.no
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.
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
3 dl [0,6 pt] whipping cream
3 egg yolks
4 tablespoons sugar
 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.
 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.
 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.
 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.