Kasper's traditional Danish øllebrød
The sisters enjoy starting their day with a well prepared breakfast. "The lovely thing about the Danish porridge øllebrød is that all the preparations are done the day before," Clara thinks. Kasper Elmholdt, head chef at Fanø Krogaard, has sent this recipe to the sisters and it reminds them of their summers spent on the Danish island of Fanø.
Cut the rye bread in squares and soak it in the light ale and water along with the white bread. Let it rest overnight.
The blackcurrant compote is also prepared the day before. Pour the berries into a bowl or pot. Add lemon and sugar and let it rest overnight.
The next morning, you can boil the compote and leave it to cool off.
Now make the øllebrød. Add the mix in a large pot along with the juice of orange, malt syrup, vanilla sugar, and brown sugar. Boil the mix. You can also opt to blend the mix, if you prefer a more smooth porridge. Add a bit of salt.
Add berries and whipped cream, if you wish.
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Rye bread250.0 g
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White bread170.0 g
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Light ale170.0 g
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Water1000.0 g
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Zest and juice of oranges2.0 pcs.
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Malt syrup5.0 g
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Vanilla sugar5.0 g
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Brown sugar100.0 g
