Mixed Berry Spoon Pudding |
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Prep Time: 35 Minutes Cook Time: 130 Minutes |
Ready In: 165 Minutes Servings: 6 |
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Rote Grütze My husband and I always have the Rote Grütze at the Kempinski Hotel Atlantic when in Hamburg, Germany, says Mary Futchik of Naples, Florida. Could you could help us get the recipe? Consider this a cross between a spoonable pudding and a fruit soup. Ingredients:
1 cup water |
1/4 cup black-currant syrup such as ribena |
2 cups blackberries (8 ounces) |
2 cups raspberries (8 ounces) |
1 1/2 cups strawberry jelly |
1/4 cup sugar |
1/2 teaspoon vanilla |
2 1/2 tablespoons arrowroot, dissolved in 2 tablespoons cold water |
2 cups strawberries (8 ounces), hulled, then quartered if large |
accompaniment:vanilla custard sauce |
Directions:
1. Stir together water, syrup, 1 1/4 cups blackberries, 1 cup raspberries, jelly, sugar, and vanilla in a 3-quart saucepan. Simmer, stirring occasionally, until berries are softened, 6 to 8 minutes. Force mixture through a fine sieve into another saucepan. Discard seeds.
2. Bring berry sauce to a simmer and vigorously whisk in arrowroot mixture. Simmer, whisking constantly, until thick and glossy, about 2 minutes (do not boil). Remove from heat and stir in strawberries and remaining blackberries and raspberries.
3. Transfer pudding to a serving bowl and cover surface with a piece of wax paper to prevent a skin from forming. Chill until cold, at least 2 hours.
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