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.
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.)
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)
Tags: Leave me a message
Maultaschen with radish and lentil vinaigrette
Real soul-food: Fried Maultaschen with a radish and lentil vinaigrette. This is where the radish counts! It should be super fresh with fresh, crunchy leaves, because they are eaten too!
read more
Rabbit with stuffed onions and apples
A festive dish, made for the family party at Easter! The rabbit legs stay in the oven for three hours at low temperature – enough time to prepare the stuffed onions and bring the banquet to the table. Slow Food, so to speak.
Due to the long, gentle cooking time, the rabbit is super-tender and juicy, the stuffed onions taste delicious and are a real eye-catcher. The stewed apples and a velvety-spicy sauce complete a perfect festive meal. Your guests will be thrilled!
read more
Really wild wild herbs salad
What they sell on the domestic German markets as “wild asparagus” botanically is no asparagus. Of course wild asparagus exists, and I know it from my time in northern Spain, where we collected the wild asparagus in nature. Here in Germany, however, the flower sprouts of the Pyrenean Star of Bethlehem are offered under this term, mostly grown in France. And it is really delicious. Raw or steamed, it tastes very intense. For a wild herb salad a “snappy” enrichment.
read more