Barley Cream with Blackcurrant Sauce

A very traditional Norwegian Christmas dessert.

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

1 cup (2 ½ dl) pearl barley

4 cups (1 liter) milk

1 vanilla pod or 2 tsps vanilla extract

1 cup (2 ½ dl) heavy (whipping) cream

2 tbs. sugar

⅓ lb. (150 g) blackcurrant

¼ lb. (120 g) powdered sugar (icing sugar)

½ cup (1,2 dl) water

PREPARATION:

• Bring the pearl barley to a boil over low heat along with the milk and vanilla pod, and let it simmer for an hour.

• Strain the barley and let it rest.

• Mix the blackcurrant, powdered sugar, and water in a saucepan and bring it to a boil. Stir well before you strain the sauce.

• Whip cream and sugar and fold the cream into the barley.

• Serve the pearl barley cream with the red sauce.