Anders' Recipe For Swedish Kräm
|Kräm With Cream|
This Swedish recipe is really easy and it is so good. It's hard to really explain what Kräm is.
I'll give it a try; you take some fresh berries and or fruit and add them to a pot. Larger pieces like strawberries have to be cut in half or into three pieces. You simmer the fruit over low to medium heat till it becomes liquefied.
However you should have a few pieces that you actually can bite in to. That can only be done with more dense fruit. Raspberries for example will cook apart, no choice.
You can use most berries and fruit (would not go as far as a banana). What it really is, is a compote of berries and fruit cooked together.
Here is the recipe then, with the following ingredients:
- 1 liter/quart of fresh or frozen strawberries, cut in half
- 1 liter/quart of fresh or frozen raspberries
- 1/3 cup or 80 ml water
- 2 tbs or 30 ml of potato flour
- Sugar to taste (2-3 tbs), depending on the sweetness of the berries.
Remove the leaves and stems on the strawberries and cut in half. If they are small you can leave them whole and like wise for the really big ones you might want to cut them in 3 pieces.
|Kräm.... oh so good!|
The raspberries will liquefy quickly and the mix almost becomes a "soupy" mixture with a bunch of strawberries floating around.
Add the sugar and then simmer lightly for 5-10 minutes, the strawberries should still be in pieces.
Now mix the water and potato flour together with a whisk, till the flour is completely dissolved.
Then whisk it in to the berries. It will become thick fairly quickly, just make sure to continue stirring for at least one minute. Simmer for another 3-4 minutes while stirring every so often.
Kräm can be served hot or cold. My favourite way is to eat it as an evening snack with a bit of milk or half and half.
Can also be served cold with cereal and milk (or yogurt) in the morning for breakfast. Pour over chocolate cake or just some with good chocolate truffles.
Kiss the Cook,