Der einzig wahre: Rote Grütze
very easy
35 mins
35 mins
Ingredients
- 200 g red currants
- 250 g Strawberries
- 250 g Morello cherries
- 125 g Raspberries
- 1 Organic Lemon
- 300 ml + 5 tablespoons cherry nectar or juice
- 75 g Sugar
- 1 package Vanilla custard powder
- 1 package Bourbon vanilla dessert sauce (without cooking)
- 250 ml Milk
- 7-10 Tbsp Cling film
Directions
- 1
Select the fruit, i.e. remove mouldy or crushed berries or cherries. Wash all fruit separately in cold water and drain well or dab dry. Carefully scrape the currants off the panicles with a fork or with your fingers.
- 2
Cleaning strawberries. Depending on the size, halve or quarter them. Remove the stalks and stones from the cherries. Works pretty easy with a cherry pit remover. Or quite mom-like: Using a hairpin (Sorry, ma'am.
- 3
Wash lemon hot, rub dry. With a small paring knife, cut off a piece of peel about 1 x 3 cm long and thin. Halve the lemon. Squeeze only the juice of 1 half.
- 4
Boil up cherries with 300 ml cherry nectar, sugar, lemon juice and zest in a large, wide pot while stirring. Cover and simmer for about 5 minutes.
- 5
In the meantime, stir the pudding powder with approx. 5 tbsp. cherry nectar until there are no more lumps. Then stir into the boiling groats with a wooden spoon. Simmer at low heat for another 1-2 minutes while stirring.
- 6
Fish the lemon zest out of the pot with a wooden spoon. Carefully fold the redcurrants, strawberries and raspberries into the already viscous groats. Heat up briefly once again.
- 7
Pour the groats into a large dessert bowl. Cover with cling film to prevent skin formation. Leave to cool for about 3 hours.
- 8
Meanwhile, for the vanilla sauce, mix the sauce powder and milk well in a mixing bowl or beaker with a whisk. Put it in a cold place. Stir again just before serving, pour into a nice container and nibble with the red fruit jelly.
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