Berry Pudding With Cream (Rødgrød Med Fløde)

• 275 grams Fresh Red Currants
• 775 grams Fresh Strawberries
• 250 grams Raspberries
• 100 grams Blackberries
• 150 milliliters Water
• 225 grams Sugar (plus Extra For Dusting)
• 1-1/2 Tablespoon Potato Starch
• 25 milliliters Water, For Thickening
• 2 Tablespoons Lemon Juice

1. Wash the berries and drain them. Hull the strawberries and cut the larger strawberries into bite-size bits. Put the red currants and strawberries in a saucepan with the first amount of water and the sugar. Set the raspberries and blackberries aside for later, they are very delicate and you want to them to keep their shape.
2. Slowly bring the mixture in the saucepan to a simmer. Skim the stiff foam off the top as it cooks using a large spoon. Let the berries simmer for 3-4 minutes. Add blackberries.
3. Whisk potato starch into the second amount of water in a small bowl until combined. Take the berries of the heat, add the potato starch and water mixture and stir until combined. Add lemon juice and raspberries and let them get warm while gently stirring.
4. Transfer pudding to a bowl and sprinkle some extra sugar on the surface of the pudding, so it doesn't form a pudding-skin. Chill the pudding and serve at room temperature with ice cold cream.
5. Enjoy!

fresh red, fresh strawberries, raspberries, blackberries, water, sugar, starch, water, lemon juice

Taken from tastykitchen.com/recipes/desserts/berry-pudding-with-cream-rc3b8dgrc3b8d-med-flc3b8de/ (may not work)