Honey-Glazed Norwegian Rømmegrøt with Butter and Cinnamon
A creamy Nordic dessert enhanced with a sweet honey glaze and warm spices.
Rømmegrøt is a traditional Norwegian porridge made with sour cream, flour, and milk. This version is sweetened with a delightful honey glaze, and the warm notes of cinnamon and cardamom enhance its comforting qualities.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Rømmegrøt
For the Honey Glaze
For Toppings
For Garnishing
Preparation
Preparing the Rømmegrøt
Heat sour cream
In a large saucepan, heat the sour cream over medium heat until it begins to bubble slightly.
Add flour
Gradually stir in the flour and mix well until combined.
Sift the flour before adding to the sour cream to avoid lumps.
Whisk in milk
Slowly add the milk, whisking continuously until the mixture is smooth.
Do not let the milk boil as it can break the creamy texture.
Making the Honey Glaze
Melt butter
In a small saucepan, melt the butter over low heat.
Add honey
Stir in the honey and let the mixture warm through, but do not bring it to a boil. Remove from heat.
Keep warm
Keep warm until the rømmegrøt is ready to serve.
Cooking Process
Simmer the porridge
Cook on low heat, stirring frequently, until the porridge thickens and becomes glossy, about 15–20 minutes.
Reheat the glaze
Gently reheat the glaze if needed just before serving.
Finish and serve
Top with melted butter and sprinkle with cinnamon and cardamom before serving.
Plating & Serving
Honey-Glazed Norwegian Rømmegrøt with Butter and Cinnamon
Honey-Glazed Norwegian Rømmegrøt with Butter and Cinnamon
Serve Hot
Serve the rømmegrøt hot with a drizzle of warm honey glaze and a sprinkle of cinnamon and cardamom.
Optional Garnish
Garnish with chopped nuts and fresh berries for added texture and color.