Norwegian Almond Pudding Recipes

10 BEST NORWEGIAN DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Norwegian treat in 30 minutes or less!

RøMMEGRøT {NORWEGIAN PUDDING}

Steps:

• In a large saucepan over medium heat, heat milk to 195° F. Stir almost continuously so milk does not burn, scraping the bottom of the saucepan.
• While milk is heating, whisk together flour, sugar, and salt in a small bowl. Set aside.
• While milk is heating, melt butter in a small saucepan over medium heat. Turn off heat and hold until milk has reached 195° F.
• Once milk temperature has reached 195° F, stir flour mixture into melted butter to form a thick paste. Transfer to the heated milk and stir constantly until milk starts to boil. Turn heat down to low and let cook for 5 minutes more, stirring often. Remove saucepan from heat.
• Spoon into individual bowls and serve with warm melted butter and cinnamon sugar (the more, the better!).

NORWEGIAN ALMOND PUDDING

Steps:

• Beat the egg whites until stiff, set aside.
• Mix the cornstarch with ¼ cup of milk to make a smooth paste, then beat in the egg yolks.
• Combine the remaining milk, cream, sugar and almonds in a saucepan and bring up to boiling point; remove pan from the heat and stir in the cornstarch mixture.
• Return to the heat and cook for 5 minutes on a low heat, stirring constantly.
• Remove pan from heat and stir in rum; allow to cool slightly before next step.
• Using a metal spoon, fold in the beaten egg whites; pour dessert into a serving dish and chill.
• SPECIAL NOTE: This dessert contains uncooked egg whites and therefore may not be suitable for some people e.g. pregnant women or the infirm.

NORWEGIAN RICE PUDDING - RISENGRYN GROD

Steps:

• Boil water and add rice, cover and lower heat to simmer for 15 minutes.
• Add milk and, if using them, the raisins or currants and vanilla and bring back to a boil.
• Cover, lower heat and simmer until the rice is tender, about 20-30 minutes.
• Season with salt.
• Serve with butter, milk, sugar and cinnamon.
• For a sweeter rice try adding 1/4 to 1/2 cup sugar with the milk.

NORWEGIAN PUDDING

Steps:

• For the pudding: Heat the milk, cream and sugar in a medium saucepan over medium-low heat. Heat until just barely simmering, then remove from the heat.
• Meanwhile, melt the 10 tablespoons butter in a medium pot. Sprinkle the flour evenly over the butter and cook, whisking constantly, until the mixture browns lightly and smells nutty, 3 to 4 minutes.
• Gradually ladle the warm milk mixture into the pot, whisking constantly, until incorporated and the mixture comes to a visible simmer and thickens, 3 to 4 minutes.
• Remove from the heat and stir in the vanilla extract.
• For the spiced sugar: Combine the sugar, cinnamon and nutmeg in a small bowl and stir. Set aside.
• Serve the pudding warm, drizzled with melted butter and a generous sprinkling of the spiced sugar.

ALMOND PUDDING

Steps:

• In a heavy 3 quart saucepan, combine the milk or light cream, rice, and cardamom. Bring to boiling. Reduce heat. Cook, uncovered over low heat, stirring occasionally about 1 hour or until the milk mixture is reduced to about 2 cups. Remove from heat.
• Stir in the sugar and chopped almonds or pistachio nuts, continue stirring till the sugar has dissolved. Cool for 30 minutes; stir pudding. Stir in the rose water, if desired.
• Spoon the mixture into 4 to 6 sherbet or dessert dishes. Chill in the refrigerator. To serve, sprinkle with ground nutmeg and garnish each serving with 2 whole strawberries.

NORWEGIAN ALMOND CREAM WITH BLUEBERRY SAUCE (MANDEL PUDDING)

Steps:

• For the pudding: lightly grease a 500ml ring mould. Put the almonds, sugar and almond essence in a large saucepan over a low heat. Stir in the cream and milk and stir until the sugar has dissolved. Increase the heat, bring it to the boil then remove from the heat.
• Leave the gelatine sheets to soak in a bowl of cold water for 5 minutes to soften, then squeeze the sheets and put them in a large bowl. Strain the milk mixture over the gelatine and stir until it has melted. Pour the mixture into the ring mould and leave it in the fridge overnight to set.
• For the blueberry sauce: put the blueberries, sugar and water in a pan over a gentle heat and stir to dissolve the sugar. Increase the heat and bring to a boil. Reduce the heat and simmer for about 5 minutes until the blueberries are soft -- mash them with a wooden spoon to help them on their way. Mix the cornflour with a tablespoon of cold water, then stir this into the blueberries. Cook until the compote thickens and remove it from the heat. Sieve it into a bowl, leave it to cool and then chill overnight.
• To serve: stir the amaretto into the thick cream and scatter it with the almonds. Take the pudding and compote out of the fridge and dip the ring mould in hot water for a few seconds. Tip the pudding out of it on to a serving plate, and accompany it with the blueberry sauce and amaretto cream.