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<\/p>\nR\u00c3\u00b8dgr\u00c3\u00b8t med Flote (Red Fruit Pudding)<\/p>\n
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If fresh fruit is unavailable, use canned or frozen raspberries and currants.\u00c2\u00a0 Don’t forget to allow enough time for the pudding to chill and set.\u00c2\u00a0 Serves 5 to 6, with sweetened whipped cream.<\/p>\n
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1 C. fresh red currants (cranberries can be substituted in a pinch)<\/p>\n
1 C. red raspberries<\/p>\n
1 C. sugar<\/p>\n
1\/8 tsp. salt<\/p>\n
1 stick cinnamon<\/p>\n
1 C. water, divided<\/p>\n
3 T. potato flour or cornstarch<\/p>\n
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Combine fruit, sugar, salt, and cinnamon with 1\/2 C. water and cook in a covered pan over medium-high heat for 15 to 20 minutes.\u00c2\u00a0 Allow mixture to cool, then strain fruit carefully to remove the seeds, reserving the juice.\u00c2\u00a0 Return juice to heat.\u00c2\u00a0 In a separate bowl, stir remaining 1\/2 C. water into the potato flour or cornstarch to make a smooth paste.\u00c2\u00a0 Add paste to the hot juice and stir constantly until the pudding is thick.\u00c2\u00a0 Pour into sherbet glasses or a glass bowl and allow to chill thoroughly.<\/p>\n","protected":false},"excerpt":{"rendered":"
R\u00c3\u00b8dgr\u00c3\u00b8t med Flote (Red Fruit Pudding) If fresh fruit is unavailable, use canned or frozen raspberries and currants.\u00c2\u00a0 Don’t forget to allow enough time for the pudding to chill and set.\u00c2\u00a0 Serves 5 to 6, with sweetened whipped cream. 1 C. fresh red currants (cranberries can be substituted in a pinch) 1 C. red raspberries 1 C. sugar 1\/8 tsp. salt 1 stick cinnamon 1 C. water, divided 3 T. potato flour or cornstarch Combine fruit, sugar, salt,…<\/p>\n