Name: Rote Grütze with Vanilla Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 glasses
Ingredients: 200 g raspberries; 150 g red currant; 200 g strawberries; 150 g sour cherries; 80 g sugar; 200 ml water; 2 tablespoons potato starch; 400 ml milk; 3 pcs egg yolk; 50 g sugar; 1 tablespoon cornstarch; 1 pc vanilla bean

Step by step process

Fruit base

1
Rote Grütze starts with well-ripened red fruit. Put the raspberries, red currants, strawberries and cherries into a larger pot. Pour in the water and add the sugar.
2
Heat the mixture over low heat for about 5 to 7 minutes, until the fruit releases its juice and softens. Stir gently now and then with a wooden spoon. The sugar must dissolve completely and the mixture must not scorch on the bottom.

Thickening and chilling

3
Stir the potato starch thoroughly into three tablespoons of cold water to make a smooth, lump-free slurry. Pour it into the hot fruit while stirring constantly and let it bubble briefly, until the mixture thickens and turns beautifully translucent.
TIP:
When heating mixtures with starch, keep the temperature just below boiling point to activate the starch and properly combine the ingredients without boiling the liquid. This helps create the ideal texture for dough or sauce.
4
Pour the finished fruit pudding into bowls or glass cups. Let it cool down and then put it in the refrigerator for at least 2 hours so it sets firmly.

Vanilla sauce and serving

5
Put the lengthwise-split vanilla pod into the milk and bring it almost to a boil. Meanwhile whisk the egg yolks with the sugar and cornstarch until smooth, then pour the hot milk over them while whisking constantly.
TIP:
Heat the milk slowly over medium heat and stir frequently to prevent burning. Use a pot with a thick bottom to ensure even heat distribution.
6
Return the sauce to the pot and heat it while stirring constantly, until it thickens to a velvety consistency. Let it cool. Before serving, pour it generously over the chilled dessert.