Creamy barley dessert

Creamy barley dessert

This is a Nordic version of the classic Risalamande (Rice and almonds), a rice pudding dish usually served at Christmas in Denmark. Rice and almonds is not available in 980 AD, so we replaced the two with barley and hazelnuts. You don't want to wait till Christmas, because it is really so good!

Recipe for 4 people:

150 grams pearl barley
½ litre milk
½ teaspoon salt
(optional 1-2 tablespoons sugar)

2 large handfuls hazelnuts

300 grams mixed red berries
1-2 tablespoons water
Honey (or sugar, which the Vikings did not have)

300 ml double cream

Make a barley porridge: Bring the milk and barley to the boil whilst stirring. Let it cook for about 30-40 minutes until creamy. Remember to stir frequently. Right before the porridge is done, season to taste with salt and sugar. Set aside to cool completely.

Toast the hazelnuts until the skins are blistered. Wrap the hazelnuts in a towel and rub to remove the skins. Chop the hazelnuts.

Make stewed fruit: Put the berries in a pan and ad just a little water. Let it cook about 5 minutes until the berries have softened. Ad honey for sweetness (or suger). Leave to cool.

Whip the double cream.

Stir the cold barley porridge to loosen it up a bit before you carefully fold in the whipped cream. Ad the chopped hazelnuts.

Serve the creamy barley dessert with the stewed fruit.