ReceptnaptárRote Grütze mit Vanillesoße (northern red berry pudding with vanilla sauce)
Rote Grütze is a favourite summer dessert of northern Germany and Denmark: a thick, tangy red berry jelly served with vanilla sauce or cream. It literally means “red groats”, although the fruit is the main character. Cool, refreshing and colourful.
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Method
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- Put the fruit and fruit juice into a saucepan with the sugar and bring to a boil; cook for 3-4 minutes.
- Mix the cornflour with 3 tbsp cold water and drizzle it into the hot fruit, stirring constantly.
- Boil for another minute until thick and glossy, then add the lemon juice.
- Spoon the Grütze into small bowls, let cool, then chill for at least 2 hours.
- For the sauce, heat the milk and cream with the vanilla and whisk the egg yolks with the sugar until foamy.
- Pour the hot milk over the yolks, stir, then return to the pan and thicken over low heat, stirring, until it coats the back of a spoon; do not boil.
- Serve cold with the vanilla sauce.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Frozen fruit can be used; do not thaw it first.
- Smooth the cornflour with cold water to thicken the fruit so it does not go lumpy.
- Make the sauce over low heat only, so the egg does not curdle.
Frequently asked questions
What else is it served with?
With cream, yoghurt or vanilla ice cream, too.
How long does it keep?
In the fridge, covered, for 3-4 days.
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