ROTE GRüTZE - COLD BERRY COMPOTE
Red Fruit Jelly with Vanilla Sauce, popular German dessert in summer
Provided by Barbara
Categories Dessert Lunch (or Dinner) Party Food Snack
Time 15m
Number Of Ingredients 8
Steps:
- Prepare the fruits by removing the stems and the stones.
- In a small bowl mix the starch with the sugar.
- Add about 4 tbsp. from the juice and mix.
- Pour the remaining juice into a cooking pot and bring to a boil.
- When the juice starts boiling, remove it from the stove and add the starch-sugar mix.
- Stir!
- Add the fruits and set aside to cool.
- Fill in several glasses or a bowl and move it to the fridge.
- Slice the vanilla pod in length and - using a knife - scrape the vanilla out of it's center. Use the rest of the vanilla pod for vanilla sugar (see other recipe). Or instead just use the Vanilla Extract Paste that I use in the video.
- Mix starch and sugar in a small bowl and add about 3 tbsp. of the milk.
- Mix it all together in the starch bowl.
- Bring the remaining milk with the vanilla in it to a boil - careful! Don't set heat to high and observe closely, stir milk frequently to avoid setting on the bottom of the pot.
- When the milk starts boiling, remove it from the stove and stir the starch mix from the bowl into the pot.
- Bring the sauce back to the stove and bring back to boil for lass than a minute while stirring constantly.
- Let sauce cool, stir every now and then and use warm or cold.
- The fruit bowl should be kept in the fridge.
- It tastes best if it is chilled and with the vanilla sauce on top.
- Garnish with some peppermint leaves if you like.
ROTE GRUETZE - RED BERRY PUDDING
Steps:
- Mix the sugar with the grape juice, Kirschwasser, and red wine. Place over medium heat and bring to a boil, stirring to dissolve sugar.
- Mix the cornstarch with an equal amount of cold water. Add slowly to the hot liquids and stir constantly. Bring the mixture back to a boil and keep stirring until liquid starts to thicken and become clear and glossy.
- Stir in the fruit. You can use any mixture of cherries, red currants , raspberries, and blackberries. Heat through for a minute or two, then pour into a bowl and refrigerate.
- Cut the vanilla bean in half lengthwise and scrape out the seeds. Slowly warm the milk, cream, sugar and vanilla (both the bean and the seeds).
- When the sugar is dissolved and the milk is almost boiling, remove the pan from the heat source and stir in the egg yolks. Place the pan back on a very low burner and heat until the sauce has thickened, but do not boil.
- Strain through a colander if necessary to remove lumps or egg which did not mix well. Cool.
- To serve, place the Rote Grütze in dessert cups or ice cream dishes, pour a little vanilla sauce over it and garnish with lemon balm or mint leaf sprigs.
Nutrition Facts : Calories 222 kcal, Carbohydrate 31 g, Cholesterol 109 mg, Fiber 3 g, Protein 5 g, SaturatedFat 4 g, Sodium 42 mg, Sugar 23 g, Fat 8 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
ROTE GRüTZE
A cooked down mixture of red berries and cherry juice, Rote Grütze is one of the most popular parts of many German desserts.
Provided by Red Currant Bakery
Categories Dessert
Time 2h20m
Number Of Ingredients 6
Steps:
- In a medium sauce pot combine the cherries, red currants, and 310 ml of the cherry juice. Heat on medium high until boiling.
- Meanwhile, whisk together the sugar and starch. Then add in the remaining cherry juice and whisk again.
- Once the mixture has come to a boil, turn the heat down to medium and whisk in the starch mixture.
- Whisk continuously for about five minutes while the mixture cooks and thickens.
- Remove the pot from the heat and pour in the frozen raspberries. Stir to combine.
- Pour the contents into a heat safe container and place in the fridge to cool for at least one hour before serving.
Nutrition Facts : ServingSize 100 milliliters, Calories 120 kcal, Carbohydrate 30 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 4 g, Sugar 21 g, UnsaturatedFat 2 g
ROTE GRUTZE (GERMAN BERRY COMPOTE)
A classic German dessert item using a variety of red berries. Serve with vanilla ice cream, vanilla pudding, rice pudding, whipped cream, etc. You can use fresh or frozen unsweetened raspberries, strawberries, red currants, or a combination of the three.
Provided by cgalaise
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time P1DT20m
Yield 6
Number Of Ingredients 6
Steps:
- Combine berries and sugar in non-stick saucepan over medium heat; bring to a boil while stirring constantly.
- Whisk cornstarch into cold water in a small bowl until dissolved completely; stir into the berry mixture. Reduce heat to medium low and cook mixture at a simmer until it begins to thicken, about 3 minutes.
- Remove berry mixture from heat. Stir lemon juice and vanilla extract into the berry mixture; transfer to a bowl. Cover bowl with plastic wrap and refrigerate for 24 hours.
Nutrition Facts : Calories 137.6 calories, Carbohydrate 33.6 g, Fat 0.7 g, Fiber 8.4 g, Protein 1.1 g, Sodium 0.6 mg, Sugar 22.7 g
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