Or however you say it. It translates to Danish berry summery bliss. (Actually, it's "red porridge with cream," but whatever.)
One friend calls it Rot Grot. That's not even close. To listen us try to pronounce it while making it, catch the podcast at the top of the main recipe page--or click the link at the bottom of this page to hear it in your browser. Or click here to hear it (and subscribe?) on iTunes.
As we said on the podcast, you can substitute any fruit juice and any berries or hulled sliced strawberries--or a combination to make your own signature dessert.
You need this dessert this summer. Trust us. Even if we can't say it.
Makes about 8 servings
- 6 cups fresh or frozen blackberries (do not thaw)
- 1 cup black currant juice
- 1/2 cup granulated white sugar
- 1 teaspoon vanilla extract
- 1/4 cup instant tapioca
- Heavy cream, as needed (aka lots)
1. Mix the berries and juice in a medium saucepan. Bring to a simmer over medium heat, stirring often. Cover, reduce the heat to very low, and simmer slowly until the berries break down, stirring once in a while, about 10 minutes.
2. Strain the berry mixture through a fine-mesh sieve and into a bowl. Rub the berry solids against the mesh with the back of a wooden spoon to get the puree into the bowl below without the skins or seeds.
3. Pour this strained mixture back into the saucepan. Stir in the sugar and vanilla until the sugar dissolves. Then stir in the instant tapioca. Set aside for 5 minutes, whisking a few times.
4. Set the saucepan over medium heat and cook, whisking all the while, until thickened and just beginning to bubble. Pour into a medium bowl and set in the refrigerator for at least 4 hours or up to 3 days, covering with plastic wrap once set and cool.
5. To serve, spoon it up into bowls and pour cream over the top. Sit back. You're going to need a minute.