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.
