A very traditional Norwegian Christmas dessert.
- 1 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.
- 2 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.