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Rodgrod med Flode (Red Berry Dessert with Cream)

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“This recipe came from my Grandmother Johansen, she was a wonderful old-school cook. I learned basically to cook from her on my summer vacations there as a little girl. I still remember how she prepared this summer dish with such care and pride. 'Velbekomme' as we say in Denmark.”
2hrs 10mins

Ingredients Nutrition

  • 1 kg mixed berry (e.g. black currants, red currants, raspberries, cherries and rhubarb)
  • 1 liter water
  • 150 -175 g sugar
  • 12 vanilla bean
  • 4 tablespoons cornstarch, per liter of stained juice
  • 50 g chopped blanced almonds
  • whipping cream
  • 3 -5 fresh raspberries, to sprinkle on top of the dessert


  1. Rinse berries.
  2. Place them in a saucepan with the water and simmer for five minutes.
  3. Pour berries into a sieve to drip into a bowl, pressing for juice.
  4. Measure juice and pour back into saucepan, add vanilla and sugar to taste.
  5. Bring juice to a slow boil.
  6. Let boil one minute.
  7. Pour into a serving dish, sprinkle with a bit of sugar and let cool.
  8. Serve with chopped almonds, whipping cream and whole berries as decoration.

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