- 100g rye flakes
- 100g spelt flakes
- 30g caster sugar
For the custard:
- 2 egg yolks
- 2tsp caster sugar
- 1 vanilla pod, seeds scraped out
- 300ml double cream
- 600g fresh raspberries
This includes raw custard – a Danish tradition, made without cooking the eggs. The egg yolks are beaten with sugar and vanilla seeds, so they become creamy, like eggnog. In the summer, many families stay in their holiday homes or beach houses; they spend most of their time outside and don’t want to spend hours in the kitchen. This is easy to make and great to eat on a warm day.
- Roast the rye and spelt in a dry frying pan over a medium heat for a couple of minutes, then add the sugar and mix, continuing to cook, stirring gently, until the flakes turn golden brown. Take care, because they can easily burn. Spread the toasted flakes on a sheet of baking paper to cool down and crisp up.
- To make the raw custard, beat the egg yolks, sugar and vanilla seeds with an electric mixer until light, fluffy and pale yellow in colour. In a separate bowl, whip the double cream until it forms soft peaks, then fold it into the egg mixture. Place in the refrigerator to chill.
- Choose 6 glasses (about 300ml each) and place 50g raspberries in each glass. Add about 40g raw custard, then about 15g flakes. Repeat to create a double layer of each ingredient.
Photographs: Line T Klein | Food preparation: Rosie Reynolds | Table styling: Linda Berlin