Norwegian Rømme porridge

I found a couple of crème-fraiche jars in the fridge and thought that it would be interesting to try this Norwegian specialty. In this recipe we used crème-fraiche instead of rømme.

Norwegian Rømme porridge

2 ½ dl creme fraiche

1 ½ dl wheat flour (90g)

7 ½ dl milk

½ tsp salt

For serving:

Melted butter

Cinnamon and sugar

 1. Heat creme fraiche to boiling point, and boil for a couple of minutes stirring all the time.

2.Sift  1/3 of the wheat flour into the crème-fraiche, and mix it up good. Let it boil for a couple of minutes again before adding the rest of the wheat flour and mix it well.

 3.Heat up milk in an other skillet until boiling. Add the milk a little bit at a time until it is all mixed together.

4. Let the porridge boil for approx. 7-8 minutes. When ready, porridge is supposed to be smooth. Season with salt before serving.

4.Serve Rømme-porridge with melted butter, sugar and cinnamon.

All done!


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