Captains Dinner Logo
to top
Waldbeeren-Kranz

Berry pudding with vanilla sauce

August 10th, 2019 | Süßes

This is pure summer! Now it’s the season of strawberries, cherries, currants, blueberries, blackberries and raspberries and you can find them in abundance on the markets and fruit farms. In this dessert, the sweet fruits are wrapped in fresh, cool jelly. That does not only look gorgeous, but also tastes heavenly.

Berry pudding with vanilla sauce

There are no limits to the choice of fruits. Take what the market or even your own garden gives. Combine what you feel like. The only rule: they should be red and ripe!

The trick: you can also prepare the berry pudding with frozen berries. It works just as well and, above all, it tastes just as good as made with fresh fruit. You will save the work of cleaning the fruits and, for example, pitting the cherries.

If wanted you can make the redcurrant juice freshly from about a kilogram of currants and 100 g of sugar. Either with a juicer, if you have one, or you boil the fruits with very little water and then pass everything through a fine sieve. But you can also buy a good redcurrant juice ready, that’s no problem either.

If there are no children sitting at the table, you can also replace the juice with red wine and season with a dash of Cassis.

Berry pudding with vanilla sauce

(10 servings – Attention: The dessert must be cooled for at least 4 – 5 hours, better over night.)

500 ml red currant juice
bring to the boil
13 sheets of gelatine
soak for 10 minutes in cold water, let the sheets slide into the water one at a time, so that they do not stick together, squeeze and add to the hot juice, stir until the gelatine has dissolved
600 g frozen (or fresh) mixed berries
pour into the hot juice and fill in a cold rinsed Guglhupf baking dish, allow to cool for at least 4 - 5 hours, then turn out on a cake plate
some stalks of mint or lemon balm
serve the forest berry pudding garnished with mint or lemon balm and with a vanilla sauce

My recipe for a vanilla sauce is very simple but very delicous because it’s flavoured with a dash of rum. In case you already prepare the wild berry pudding with red wine and Cassis, I would recommend to make the vanilla sauce without the rum. „The more the better“ then doesn’t work 😉

The vanilla sauce is also perfect with red fruit jelly.

Vanilla Sauce

(10 servings)

700 ml of milk
100 g of sugar
mark of 1 or 2 vanilla beans (alternatively 2 p vanilla sugar)
bring to the boil
250 g cream
2 TS custard powder
2 yolks
2 TS rum
mix and stir in the milk, boil briefly

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Schwarzer Fahrradrahmen mit weißem Anker und der Aufschrift "Deck 1" March 6th, 2018 | Landgänge

Shore leave Lisbon: Breakfast in Belem

A special way to get to know foreign cities and countries is a visit to a bakery or pastry shop. The variety of different types of bread and the selection of the most diverse pastries regularly lure my captain on a discovery tour to the most beautiful pastry shops in the world. One of them he found in Lisbon, namely the Pastéis de Belém. The good: from the cruise ship, it is very easy to reach by bike or on foot. Here is the captain’s shore leave recommendation: “Breakfast in Lisbon”

read more
April 17th, 2018 | main dishes

Finally asparagus again!

It’s about time. Two weeks later than usual, the asparagus harvest finally starts in Northern Germany. Basically I do not buy asparagus and strawberries out of season, and then only from the region. Due to the cold winter and the moist, no, wet autumn, our anticipation of the first asparagus meal of the year could thus increase by another 14 days. Here we go!

read more
Tomaten-Gnocchi mit Chorizo-Sauce February 17th, 2019 | main dishes

Tomato gnocchi with chorizo sauce

Tomato gnocchi get their colour from a few tablespoons of tomato paste and their wonderfully fluffy consistency from ricotta. The strong chorizo sauce goes perfectly with the gentle sweetness of the gnocchi. Crispy sage leaves are the aromatic icing on the cake.

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.