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WESTBY'S SYTTENDE MAI ROMMEGROT Bertha Johnson, Westby 1 quart cream 1 tsp salt 1 cup of flour 1 quarter milk (2% or whole) Over moderate hear use a heavy kettle to heat the cream for 15-20 minutes. Use a whip to add the flour and salt. Continue cooking and beating until the butter forms. Carefully drain the butter into a small dish or pitcher. Continue beating as the cream separates. Heat the milk in a glass pitcher in the microwave for 5-7 minutes. Add about a cup of the milk to the cream at a time and whip until smooth each time. When all the milk is included continue beating/whipping for 3-4 minutes (yellowish-cream color). All of this is done over moderate - never high heat. Then pour the grot into a dish or storage container and pour the melted butter over it. Never make more than a single batch at a time. A double batch fits into a ice cream pail and freezes fine. Brown sugar and cinnamon are tasty toppings. |