Creamy barley dessert

In Viking times you only had access to milk when the cows had calves. From the rich milk people made butter, cheese and cultured sour milk products.

Creamy barley dessert

This is a Nordic version of the classic Danish Christmas pudding, Risalamande (Rice and almonds), meaning you use barley instead of rice and hazelnut instead of almond. It tastes so good it will make your heart sing all year round.

Procedure

Bring milk and barley to the boil whilst stirring. Let the porridge simmer for 30 to 40 minutes until creamy. Stir regularly. When it is almost done, season with salt and a little sugar if you like. Set the barley porridge aside to cool completely.

Roast the hazelnuts until the skins begin to crack. Rub them in a cloth to remove the skins. Chop the skinned hazelnuts.

Put the berries in a pot and add a splash of water. Let them simmer for about 5 minutes until soft and beginning to burst. Add honey or sugar for sweetness. Adjust to taste and leave the fruit compote to cool.

Whip the cream until thick. Stir the cold barley porridge to loosen it a little. Fold in the whipped cream with care. Add the chopped nuts.

Serve the barley almond pudding with the fruit compote.

Ingredients

4 persons
  • 150 g pearl barley
  • 500 ml milk
  • 0,5 tsp salt
  • Optional: 1-2 tbsp sugar
  • 2 large handfuls hazelnuts
  • 300 g mixed red berries
  • 1-2 tbsp water
  • Honey
  • 300 ml double cream