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"Rømmegrøt", or Sour cream porridge

Prep Time5 mins
Cook Time35 mins
Resting23 hrs
Total Time23 hrs 40 mins
Course: Dinner
Cuisine: Norwegian
Keyword: Rømme, Traditions
Servings: 2 people

Ingredients

Rømme/Sour cream

  • 400 ml Cream
  • 1 tbsp Créme Fraiche

"Rømmegrøt", or Sour cream porridge

  • 400 ml Rømme
  • 70 g Flour
  • 400 ml Milk
  • Salt

Topping/Sides

  • Sugar
  • Cinnamon
  • Cured meat
  • Cleared butter Recovered in the cooking process above

Instructions

Rømme/Sour cream

  • Mix the cream with the crème fraiche
  • Add into a class container with a lid.
  • Leave out in room temperature for 20-24h

"Rømmegrøt", or Sour cream porridge

  • Heat the sour cream and let it boil to reduce for around 15 minutes. Stir constantly
  • Add half the flour and mix vigourously
  • Let the mixture simmer slowly for around 15 minutes
  • The butter will float to the surface: collect it constantly with a spoon and keep it in a small bowl. You will use it as a topping when serving
  • Add the remaining flour and mix again. Let it simmer a couple of minutes
  • Increase the heat and add the milk little by little. Each time mix vigourously the milk into the mixture to avoid getting lumps
  • Add salt following your taste (approx 1tsp)
  • Simmer for another couple of minutes

Serving

  • Add the porridge in a small bowl and drizzle cinnamon, sugar and the cleared butter on top
  • Serve with cured meats on the side