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Grüne Grütze (gooseberry pudding) with Vanilla Sauce
A German classic from Schleswig-Holstein: grüne Grütze is the northern German sister of Rote Grütze and is cooked from gooseberries. Pale and gently tart in the dish, it comes with a smooth vanilla sauce made with real vanilla that rounds off the summery taste of the berries beautifully. Serves 4.
Kochzeit
45 min
Portionen
4
Zutaten
11
Nährwerte
pro Portion409 kcal
Kalorien
6 g
Eiweiß
6 g
Fett
80 g
Kohlenhydrate
Zubereitung
- 1
Top and tail the gooseberries, wash them and leave them to drain; thaw frozen berries first.
- 2
Bring the berries to the boil with 150 ml of the apple juice, the sugar and the vanilla sugar and let them simmer uncovered over low heat until the fruit bursts.
- 3
Mix the cornflour smoothly with the remaining apple juice, stir it into the boiling Grütze and let it bubble through briefly.
- 4
Stir in the lemon juice, divide the Grütze between four dishes and chill.
- 5
For the vanilla sauce, slit the vanilla pod lengthways and scrape out the seeds. Bring the milk to the boil with the seeds and the pod, take it off the heat and leave it to infuse covered.
- 6
Whisk the egg yolks smooth with the sugar and the cornflour for the sauce. Remove the pod and pour in the hot milk slowly, stirring constantly.
- 7
Return everything to the pan and keep stirring over low heat until the sauce thickens and coats the back of the spoon; it must not boil. Serve the sauce lukewarm or cold with the grüne Grütze.
