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  • Barley Cream with Blackcurrant Sauce
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    By Andreas Viestad

    Barley Cream with Blackcurrant Sauce

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    A very traditional Norwegian Christmas dessert.

    Serves 4

    PREPARATION:

    • 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.
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  • A very traditional Norwegian Christmas dessert.

    Serves 4

    PREPARATION:

    • 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.
    Print Friendly
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