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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring berries (or rhubarb) to a boil with the water and cook until the seeds separate from the fruit. Strain using cheesecloth or a fine sieve if you just want the berry juice and no fiber. | 2. Pour the cooked berries (with or without seeds and skins) back into the pot and bring to a boil. Add sugar, stir until the sugar is dissolved. | 3. In a small bowl, mix the potato starch with cold water until it is syrupy, Add a tablespoon of the hot berry mixture into the cornstarch, then add it to the remaining hot berry mixture. | 4. Cook over medium heat, constantly stirring, until it thickens. | 5. Remove from the heat and pour into individual glass dishes. | 6. Sprinkle lightly with sugar to prevent a skin from forming. | 7. Let cool. | 8. Just before serving, float a thin layer of unwhipped whipping cream over the set berry pudding for a nice contrast of colours and to add a counterpoint of flavour to the tart berries. | 9. NOTE: Some people make this the day before and swear by that method. Some people make it that day and serve it; honestly, I can't tell the difference between the two. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
berry	4	cups	Red	1250.816	276.183	51.1078	1.3978
water	2	cups		0.0	0.0	0.0	0.0
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
potato starch	2	tablespoons		-	-	-	-
cold water	2	tablespoons		0.0	0.0	0.0	0.0
sugar	1 -2	tablespoon		402.99	100.79799999999999	0.0	0.0
whipping cream pudding	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.