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Rødgrød med fløde - A Traditional Danish


Rødgrød med fløde is a classic Danish dessert that has been enjoyed for generations. This vibrant and delicious dish consists of a sweet and tangy berry compote, traditionally made from a combination of red currants, strawberries, and raspberries, thickened with potato starch.

 It is typically served with a generous dollop of fresh whipped cream, known as "fløde" in Danish.

 This recipe will guide you through the step-by-step process of creating a perfect batch of Rødgrød med fløde.



  • 500g mixed berries (red currants, strawberries, and raspberries)

  • 200g granulated sugar

  • 500ml water

  • 3 tablespoons potato starch

  • 250ml heavy whipping cream

  • 1 tablespoon powdered sugar


1. Prepare the berries:

   - Rinse the mixed berries thoroughly under cold water, removing any stems or leaves.

   - If using strawberries, hull and cut them into quarters.

   - If using red currants, remove them from their stems.

2. Cook the berry compote:

   - In a large saucepan, combine the mixed berries, granulated sugar, and water.

   - Place the saucepan over medium heat and bring the mixture to a gentle boil.

   - Reduce the heat to low and simmer the berries for about 10-15 minutes until they become soft and release their juices.

   - Stir occasionally to prevent sticking and burning.

3. Thicken the compote:

   - In a small bowl, mix the potato starch with a few tablespoons of cold water, stirring until it forms a smooth slurry.

   - Slowly pour the slurry into the simmering berry mixture, stirring continuously to avoid lumps.

   - Allow the mixture to simmer for an additional 2-3 minutes until it thickens to a pudding-like consistency.

   - Remove the saucepan from heat and let the compote cool down for a few minutes.

4. Prepare the whipped cream:

   - In a chilled mixing bowl, pour the heavy whipping cream.

   - Using an electric mixer or a whisk, beat the cream until it starts to thicken.

   - Gradually add the powdered sugar while continuing to beat the cream until it forms stiff peaks.

   - Be careful not to overbeat the cream, as it may turn into butter.

5. Serve and enjoy:

   - Divide the slightly cooled berry compote into serving bowls or dessert glasses.

   - Top each portion generously with a dollop of freshly whipped cream.

   - Optionally, garnish with a few fresh berries or mint leaves for an added touch of color.

   - Serve immediately and savor the delightful combination of sweet and tangy flavors.



- Feel free to adjust the sugar quantity according to your taste preference and the natural sweetness of the berries.

- If red currants are not available, you can substitute them with additional strawberries or raspberries.

- For a smoother compote texture, you can pass the cooked berries through a fine-mesh sieve before adding the potato starch slurry.

- It is recommended to chill the whipped cream and the serving bowls beforehand to enhance the dessert's refreshing taste.

Rødgrød med fløde - A Traditional Danish
Rødgrød med fløde - A Traditional Danish

Rødgrød med fløde is a quintessential Danish dessert that showcases the delicious flavors of summer berries. By following this recipe, you can recreate this traditional treat with ease. The vibrant berry compote, thickened to perfection, paired with the luscious whipped cream, will undoubtedly leave your taste buds satisfied. Enjoy this delightful Danish dessert on its own or as a delightful finale to a memorable meal.

Hey there! We would love to hear your thoughts on this recipe. Did you give it a try? How did it turn out? Any comments, opinions, or suggestions are more than welcome! Your feedback means a lot to us.


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