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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 😉

Vanilla Sauce

(10 servings)

700 ml of milk
100 g of sugar
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

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