Bring sour cream and cream to a soft boil for 5 minutes. Sift and stir in 3 tablespoons flour - one spoon at a time. Keep at low heat while adding the remainder of the flour and milk intermittently. After all is added, bring up to a boil on low heat and cook for an additional 5 minutes while stirring. This porridge/pudding is thin and light.
Ladle rommegrot onto individual dinner plates or bowls. If you want to eat like a real Norwegian Viking, you have to sprinkle sugar and cinnamon on top of the pudding. Wait, don't forget the smørøye (eye of butter - exact translation) - that is a dab of butter.
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