Rodgrod Med Flode

Ingredients

Red berries

2 cups (mix of strawberries, raspberries, and currants)

Granulated sugar

1/2 cup

Water

1/2 cup

Cornstarch

2 tablespoons

Vanilla extract

1 teaspoon

Whipping cream

1 cup

Instructions

1. Rinse the red berries thoroughly under cold water, removing any stems or leaves. If using strawberries, slice them into smaller pieces.
2. In a medium saucepan, combine the red berries, granulated sugar, and water. Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar.
3. Once boiling, reduce the heat to low and let it simmer for about 10 minutes, or until the berries soften and release their juices, thickening the liquid slightly.
4. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a smooth slurry.
5. Gradually add the cornstarch slurry to the berry mixture while stirring continuously to prevent lumps from forming.
6. Continue to cook for an additional 5 minutes, stirring gently until the mixture thickens to a pudding-like consistency. If it becomes too thick, add a splash of water to reach desired consistency.
7. Remove the saucepan from heat and allow the rodgrod to cool for a few minutes before transferring it to serving bowls.
8. In a separate mixing bowl, whip the cream until soft peaks form. Add the vanilla extract and mix until well combined.
9. Top each serving of rodgrod with a generous dollop of the sweetened whipped cream.
10. Serve the dessert warm or chilled, depending on your preference.