Red groats with yoghurt and sugar crust

Name: Red groats with yoghurt and sugar crust
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 250 g Sour cherries; 125 g red currants; 125 g blackcurrants; 150 g Raspberries; 1/2 Vanilla pod; 1 package Raspberry-flavoured red fruit jelly powder; 300 ml Sour cherry nectar; 150 g white + approx. 6 tablespoons brown or white sugar for sprinkling; 1 piece(s) untreated lemon peel; 500 g Greek cream yoghurt; 2 packages Vanillin sugar; 2-3 TABLESPOONS Milk

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

250 g Sour cherries
125 g red currants
125 g blackcurrants
150 g Raspberries
1/2 Vanilla pod
1 package Raspberry-flavoured red fruit jelly powder
300 ml Sour cherry nectar
150 g white + approx. 6 tablespoons brown or white sugar for sprinkling
1 piece(s) untreated lemon peel
500 g Greek cream yoghurt
2 packages Vanillin sugar
2-3 TABLESPOONS Milk

Directions

1
Wash the cherries and currants and drain well. Stone the cherries. Pluck currants from the panicles. Sort the raspberries. Cut the vanilla pod open lengthwise and scrape out the pulp
2
Mix 100 ml cold water and groats powder. Bring cherry nectar, cherries, 150 g sugar, lemon peel, vanilla pod and pulp to the boil in a pot. Remove the pot from the heat, stir in the groats powder and put it back on the heat. Let simmer for about 1 minute while stirring. Remove vanilla pod and lemon peel, fold in currants and raspberries
3
Put the groats into 6 ovenproof, wide moulds and let them cool down
4
Cream yoghurt, vanillin sugar and milk. Pour yoghurt onto the groats and sprinkle each with 1-1 1/2 tbsp. sugar. Caramelise the sugar with a Bunsen burner
5
waiting time approx. 2 hours