Tuesday, December 4, 2012
rømmegrøt (Sour cream porridge)
Simmer a container of full fat sour cream, stirring constantly, for about 15-20 minutes. Sift into this some rye or whole wheat flour (about a half cup). Simmer til the butterfat begins to leach out. Sprinkle over some more flour (a bit less than a cup), continue stirring, bring to the boil. Add milk and bring to the boil, whisk til smooth and desired consistency. Serve with melted butter, and cinnamon sugar.