Mixed Berry Spoon Pudding
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.
5.0
(1)
Recipe information
Total Time
2 3/4 hour
Yield
Makes 6 servings
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
Preparation
Step 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.
Step 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.
Step 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.
