Rømmegrøt — Norwegian sour cream porridge

Rømmegrøt — Norwegian sour cream porridge. Norwegian sour cream (35% fat), Unenriched white all-purpose wheat flour, Whole milk.

Matprat

10 + 20 min · 4

Ingredients

• 500 g Norwegian sour cream (35% fat)
• 120 g Unenriched white all-purpose wheat flour
• 500 g Whole milk
• 2.5 g Table salt
• 30 g Sugar, white
• 2 g Ground cinnamon

Preparation

1. Bring the sour cream to a gentle boil in a heavy saucepan and simmer for 5 minutes. Sift in half the flour and stir constantly.
2. Cook gently until yellow butterfat separates at the surface. Spoon this fat into a small bowl and reserve. Stir the remaining flour into the porridge.
3. Add the milk little by little, whisking smooth after each addition. Simmer for 5 minutes and add the salt. Divide into bowls; finish with the reserved fat, sugar and cinnamon.