Rote Grütze A simple and refreshing German red berry dessert served with vanilla saucethe best summer treat!
Ingredients:
For the Berry Pudding:
500 grams mixed red berries such as strawberries, raspberries, red currants, cherries; fresh or frozen
200 milliliters red fruit juice like cherry or red currant juice
50 grams granulated sugar adjust to taste
1 small cinnamon stick optional
20 grams cornstarch
2 tablespoons water
For the Vanilla Sauce:
500 milliliters milk
1 vanilla bean or 1 teaspoon vanilla extract
4 egg yolks
60 grams granulated sugar
1 tablespoon cornstarch
Directions:
Prepare the Berry Pudding:
In a saucepan, combine the mixed berries, red fruit juice, sugar, and cinnamon stick.
Bring the mixture to a gentle boil over medium heat, stirring occasionally.
In a small bowl, mix the cornstarch with water to create a slurry.
Once the berry mixture is boiling, remove the cinnamon stick and slowly stir in the cornstarch slurry.
Continue to cook for another 1-2 minutes until the mixture thickens.
Remove from heat and let it cool slightly before transferring to serving bowls or a large dish.
Allow the pudding to cool to room temperature, then refrigerate until set.
Prepare the Vanilla Sauce:
In a saucepan, heat the milk and vanilla bean split and seeds scraped or vanilla extract until just simmering.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Slowly pour the hot milk into the egg mixture, whisking continuously to prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly. Do not let it boil.
Remove from heat and let it cool.
Serve:
Pour the vanilla sauce over the chilled Rote Grütze just before serving.
Alternatively, serve with whipped cream or a scoop of vanilla ice cream.
Nutritional Information:
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes plus chilling time
Calories: Approximately 200 kcal per serving
Servings: 4