Berry Pudding
Berries are a big deal in Scandinavia. The farther north you go, the more precious they become. They are not only enjoyed fresh and preserved; they are celebrated, almost worshiped. This Jell-O-like dessert is a beaut.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Combine the fruit with the sugar and about 1 cup water in a medium saucepan over medium-low heat. Bring to a gentle boil and simmer for about 10 minutes, until the mixture is mostly liquid and the berries are soft. Put through a medium-fine strainer, pushing to extract as much juice as possible. You will have about 1 quart; add a bit more water if necessary. Cool the liquid (if you are in a hurry, put it in a container and place the container in a bath of ice water). Add the lemon juice, taste, and stir in more sugar or lemon juice if you like.
Step 2
Put 1/4 cup water in a small saucepan and sprinkle the gelatin onto it. Cook over low heat, stirring, until dissolved; stir it into the fruit juice and pour the mixture into individual bowls or one large one. Chill until firm.
Step 3
When you’re ready to serve, whip the cream until it holds soft peaks; beat in about 1/4 cup sugar—the mixture should be sweet, but only just so. Stir in the sour cream and a bit more sugar if you like. Serve the pudding with the cream.
