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Recipe: Rømmegrøt (norwegian porridge)
October 23, 2008
1 liter thick cream
1.5 cups flour
2 cups milk
1 cup sugar
1 tbsp cinnamon
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In a heavy saucepan heat cream until it starts to boil.
Then sift in 1 cup of the flour and mix using a wire whisk.
Keep whisking (gently) until the butter starts coming out of the cream. Remove from the heat.
Using a ladle and remove the butter, and place in separate bowl. Keep whisking until there is no more butter appearing.
Place milk in another pan and heat to boiling.
Sift 1/2 cup flour into the milk while beating until mixture is thick like pudding. Remove it from the heat and mix into the cream mixture, and beat with a wire whisk until well blended and smooth.
Serve in a soup bowl. Sprinkle the cinnamon and sugar on top and add a nob of butter in the centre.
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