Rodgrod Med Flod - cooking recipe
Ingredients
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1 1/4 lbs mixed soft fruit (red-currants, raspberries, blackberries, cherries)
2 1/2 cups water
8 ounces sugar (caster or superfine)
vanilla essence, to taste
2 ounces potato flour
4 tablespoons sweet white wine
whipped cream
slivered almonds, to serve
Preparation
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Wash and pick over the fruit, then crush the fruit with a fork.
Place fruit in a pan with the water, bring slowly to the boil; remove from heat and leave to cool for 15 minutes.
Pass fruit through a fine sieve, return the juice to the pan, add the sugar and vanilla essence, bring to the boil.
Measure the liquid and, if necessary, make up to 3 cups with water.
Blend the potato flour with the wine, stir into the juice and simmer until thickened; spoon into glasses and sprinkle with caster sugar.
Decorate with whipped cream and almonds.
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