Rødgrød med fløde

Method

Rinse the redcurrants and raspberries, then place them in a heavy-bottomed saucepan with 400ml water and caster sugar. Bring to a simmer over medium heat and cook for 10-12 minutes until the berries break down and release their juice. Pass the mixture through a fine sieve, pressing gently to extract all liquid, then return the strained juice to the pan. Mix the cornflour with 40ml cold water to form a smooth paste, then whisk into the berry juice over medium heat, stirring constantly until the mixture thickens and becomes translucent, about 2-3 minutes. Pour the rødgrød into serving bowls or a shallow dish and allow to cool to room temperature, then refrigerate for at least 2 hours until set to a light jelly consistency. In a separate bowl, whip the double cream with vanilla extract and a pinch of salt until soft peaks form. Serve the chilled rødgrød with a generous dollop of whipped cream on top or poured around the edges.