Rødgrød Med Fløde--Swedish Berry Pudding

• 4 cups berries (Red currants are traditional but fresh or frozen strawberries, blueberries and raspberries, may be u)
• 2 cups water
• 1/2 cup sugar (use slightly more if you like it sweeter rather than tarter)
• 2 tablespoons potato starch (or cornstarch. Find potato starch in the Jewish Foods section.)
• 2 tablespoons cold water
• 1 -2 tablespoon sugar (sprinkle on top to prevent a skin from forming. Just a little bit will do the trick!)
• 1 cup whipping cream (to pour over the top of the set pudding, just prior to serving.)

1. Bring berries (or rhubarb) to a boil with the water and cook until the seeds separate from the fruit. Strain using cheesecloth or a fine sieve if you just want the berry juice and no fiber.
2. Pour the cooked berries (with or without seeds and skins) back into the pot and bring to a boil. Add sugar, stir until the sugar is dissolved.
3. In a small bowl, mix the potato starch with cold water until it is syrupy, Add a tablespoon of the hot berry mixture into the cornstarch, then add it to the remaining hot berry mixture.
4. Cook over medium heat, constantly stirring, until it thickens.
5. Remove from the heat and pour into individual glass dishes.
6. Sprinkle lightly with sugar to prevent a skin from forming.
7. Let cool.
8. Just before serving, float a thin layer of unwhipped whipping cream over the set berry pudding for a nice contrast of colours and to add a counterpoint of flavour to the tart berries.
9. NOTE: Some people make this the day before and swear by that method. Some people make it that day and serve it; honestly, I can't tell the difference between the two.

berries, water, sugar, potato starch, cold water, sugar, whipping cream

Taken from www.food.com/recipe/r-dgr-d-med-fl-de-swedish-berry-pudding-438388 (may not work)