Rote Grütze
A North German berry pudding with cherries, red berries and a delicate vanilla sauce.
Ingredients
- cherries200 g
- raspberry200 g
- redcurrant100 g
- strawberry100 g
- cherry juice500 ml
- vanilla sugar1 tbsp
- sugar5 tbsp
- cornstarch3 tbsp
- milk300 ml
- vanilla1 stick
- egg yolks2 pcs
Instructions
Rinse the cherries, raspberries, redcurrants and strawberries; pit the cherries and cut the strawberries into small pieces.
In a saucepan, heat 450 ml of cherry juice, vanilla sugar and sugar to a boil. Add the cherries and redcurrants and simmer for 2 minutes over medium heat.
Stir the cornstarch into 50 ml of cold cherry juice until smooth. Pour it into the hot berries, stirring constantly.
Simmer the mixture for 1 minute, until it turns clear and noticeably thickens, then remove from the heat.
Gently fold in the strawberries and raspberries, transfer the grütze into a bowl or dessert cups and chill in the refrigerator for at least 3 hours.
For the sauce, heat the milk, a vanilla pod and sugar to 80–85 °C, without letting it boil. Separately, whisk the egg yolks, pour in the hot milk in a thin stream, return the mixture to the saucepan and heat, stirring, until it thickens slightly; do not boil.
Serve the chilled grütze with the cooled vanilla sauce.
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