Rømmegrøt
A rich sour-cream porridge with a butter well, dusted with cinnamon sugar — festival food of the valleys.
Cultural Context & History
Served at summer farm festivals and to new mothers alike, rømmegrøt is sour cream cooked with flour until the butter separates into golden pools. Ancient, indulgent and unmistakably rural.
Ingredients
- 500 ml sour cream (seterrømme, 35% fat)
- 150 g wheat flour
- 500 ml whole milk, warmed
- 1/2 tsp salt
- Sugar and ground cinnamon, to serve
Recommended Tools
- Heavy-based potHolds a gentle, even heat so the cream renders without catching.
- Balloon whiskWorks in the flour and milk for a lump-free porridge.
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Step-by-Step Instructions
- 1
Simmer the sour cream in a covered pot over medium heat for 5 minutes, until the golden butterfat rises and floats on the surface.
- 2
Spoon the separated yellow butterfat into a small bowl and set aside for serving.
- 3
Stir half the flour rapidly into the pot, then gradually whisk in the warm milk and remaining flour to keep the porridge smooth.
- 4
Simmer for 10 minutes, whisking constantly, then season with the salt.
- 5
Serve hot, drizzled with the reserved butterfat and dusted with sugar and cinnamon.
Chef's Tip
Warm the milk before whisking it in — cold milk seizes the flour and you will never coax out the lumps.
Chef's Tip
The pool of butterfat you can spoon off is the measure of the dish; a properly soured, high-fat seterrømme yields the most.
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