Rote gruetze (summer fruit mould)

4 servings

Ingredients

Quantity Ingredient
1¼ pounds Redcurrants
1 pounds Raspberries
1¼ cup Water
1 Vanilla pod; small piece
55929 7. This recipe was typed by Heiko Ebeling.
1 cup Sugar
2⅛ ounce Cornflour; mixed with
¾ cup Water

Directions

Put the redcurrants and raspberries in an enamelled saucepan with the water. Boil for 10 minutes. rub the fruit through a fine sieve and return the puree to the pan. Add the vanilla pod and sugar to taste.

Add the cornflour-and-water mixture to the puree. Bring to the boil and, stirring, cook for 3 minutes. Remove the vanilla pod. Pour the mixture into a 1⅕ liter mould rinsed out with cold water.

Refrigerate for 2 hours, or until quite cold and set, before turning it out.

This refreshing summer dessert is equally popular with the North Germans and their Danish neighbours. The Germans serve it with fresh milk or a custard sauce. The Danes prefer cream.

Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmet's Guide to the Great Regional Dishes of the World. Mitchell Beazley Publishers 1974. This edition: Spring Books, London 1988. ISBN 0 600 Submitted By HEIKO EBELING On 05-12-95

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