Stewed Stawberries with Cream
Danish strawberries are now slowly coming into the markets. The Danes think that they have the best strawberries in world and, of course, I agree with them. The cool summer days and short nights allows the berries to ripen slowly. Strawberries have a short and intense season here in Denmark and we eat as many as we can while we can. Never put strawberries in the refrigerator. That will stop the naturally ripening. Place them in a cool place unless they should be eaten the same day. If you eat them the same day, you can place them in the sun. And don’t rinse them if not absolutely necessary. When you rinse them, don’t remove the lille leaf on top of the strawberry, it prevents them from soaking water. Strawberries taste good with all types of cremes, yoghurts and desserts.
This picture and recipe is from my book Dining with Danes.
Stewed Strawberries, Red Currents and Raspberries with Cream
6 dessert servings
2 lbs. (910 g) mixed fresh strawberries, red currents, black
½ lb. raspberries
½ cup (4 fl. oz.) water
8 oz. (270 g) sugar
4-5 tbsp. cornstarch
3 cups (12 oz.) ice cold heavy cream
To make berries, put mixed berries in a pot and simmer gently for 5-6 minutes. Add sugar and cook briefly before adding the raspberries. Bring to a boil and stir, remove pot from heat. Dissolve cornstarch in a little cold water and mix it into boiling hot mixture. Bring mixture to a boil and remove from heat. Pour into a serving bowl and sprinkle a little sugar over to keep skin from forming.
To serve, divide dessert into six bowls and pour a little cream onto to each bowl or let the guests pour as much cream as they want.