Strain out the pulps. Add the potato starch slurry and combine until thickened. Set aside to cool slightly.

Put some cream in a personal bowl then put the sauce on top of it. Eat until you hate yourself.

In a large bowl, whip the heavy cream, vanilla, and sugar until stiff peaks form. Gently fold the rice pudding into the whipped cream.

For the red sauce, in a small saucepan, bring the berries, sugar and liquid to a simmer over medium heat. Cook until the fruit has softened and crush the fruit.

For the Red Berry Sauce

1 ¼ cups (250 g) frozen red berries (raspberries and/or strawberries)
2 tablespoons aquavit or water
½ cup (100 g) granulated sugar. Vanilla sugar if you got it.
1 teaspoon potato starch mixed together with 2 teaspoons cold water

For desert we got a Christmas staple in my family.

Norwegian Rice cream with red sauce(The sauce is mandatory).

For the Rice Cream:

1 ¼ cups (300 ml) heavy cream
2 tablespoons granulated sugar. Vanilla sugar if you got it.
2 cups (480 ml) cold rice pudding. (Make it on your own or buy it.)

6. Cover the sides aswell as the top of the cake.

7. Eat like a fucking king.

3. When it is done it should look like a really thick cream.

4. Once the cream reaches the required consistency, leave it alone until it reaches room temperature.

5. Next, add butter. Use small bites and stir in until fully incorporated. Then leave it in the fridge with the cake.