Rømmegrøt

Ingredients

• 4 cups (950 ml) full-fat sour cream, at least 35 percent fat
• 1 cup (125 g) plain flour
• 2 1/2 cups (600 ml) whole milk
• 3/4 tsp fine salt
• 4 tbsp caster sugar
• 2 tsp ground cinnamon

Before you cook

• Warm the milk in a small pan until it steams, then hold it hot.
• Mix the sugar and cinnamon together in a small bowl.
• Set a warm jug beside the stove to catch the butter.
• Warm four deep bowls.

Steps

1. Tip the sour cream into a heavy saucepan and set it over medium heat.
2. Bring the cream to a boil, then cover the pan and let it bubble for 2 minutes.
3. Uncover the pan and sprinkle in half the flour, stirring hard with a wooden spoon.
4. Keep stirring for 3 to 4 minutes, until clear golden butter rises and pools on the surface.
5. Tip the butter off into the warm jug and set it aside.
6. Sprinkle in the remaining flour and stir until the mixture is thick and smooth.
7. Pour in the hot milk a ladleful at a time, beating out every lump before adding the next.
8. Simmer the porridge for 8 minutes, stirring, until it is glossy and thick enough to hold a spoon upright.
9. Season the porridge with the salt.
10. Ladle it into the warm bowls and press a hollow into the centre of each.
11. Pour the reserved butter into every hollow.
12. Shower the surface with cinnamon sugar and serve at once.