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Riskrem with Raspberry Sauce

Riskrem with Raspberry Sauce

Prepare a traditional Norwegian desert with this recipe for Riskrem with Raspberry Sauce from the Gjenvick-Gjønvik Archives.

Ingredient Serves 8 Serves 40
Milk 1 Quart 1 Gallon
Rice (White)(Medium Grain) 1 Cup 4 Cups
Salt 1 Tsp 1 Tbsp

Mix ingredients, bring to boil, lower heat. Cover and simmer gently stirring frequently. Watch so as not to scorch. 1 2 to 2 hours until rice is soft and mixture is thickened. (Note: if long grain rice is used it results in a Riskrem that is "slightly" chewy.)

Remove from heat and add the following and then chill mixture overnight.

 Ingredient Serves 8 Serves 40
Powdered Sugar 1/2 Cup 2 Cups
Almond Extract 1 Tsp 1 Tbsp

Day before serving - add the following:

 Ingredient Serves 8 Serves 40
Heavy Cream Whipped 1 Cup 1 Quart
Vanilla Extract 1 Tsp 1 Tbsp
Powdered Sugar 2 Tbsp 1/3 Cup

Note: When whipping cream watch closely - do not make too stiff & add sugar and vanilla before it turns to butter.

Serving: serve in small dessert dish with raspberry sauce.

Raspberry Sauce For Riskrem

250-300 Servings

  • 1-Gallon Cranberry/Raspberry Juice
  • 3 - 4 3/4 Oz Boxes Danish Junket Dessert, Raspberry Flavor
  • 6 - 10 Oz Boxes Of Frozen Raspberries
  • 1 To 1 1/2 Cups Cornstarch (Mix with Small Amount of Juice
  • 2 Cup Lemon Juice

Mix together in large kettle. Bring to a full boil and boil 1 minute, stirring constantly. Lower the heat and simmer until clear.

From the Gjenvick-Gjønvik Archives © Larry Gjenvick


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