Rote Grutze

[Guest guest]

* Exported from MasterCook *

 

Rote Grutze (mixed-berry Spoon Pudding)

 

Recipe By :Gourmet, August 2000

Serving Size : 6 Preparation Time :0:35

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup water

1/4 cup black-currant syrup such as Ribena

2 cups blackberries -- (8 oz)

2 cups raspberries -- (8 oz)

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 oz), hulled, then quartered if large

ACCOMPANIMENT:

Vanilla Custard Sauce

 

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.

 

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.

 

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.

 

Source:

" Kempinski Hotel Atlantic "

S(Formatted by):

" KES on 8/10/00 "

Copyright:

" 2000 Conde Nast Publications Inc. "

Start to Finish Time:

" 4:00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 478 Calories (kcal); 8g Total Fat; (13% calories from fat); 6g

Protein; 100g Carbohydrate; 188mg Cholesterol; 75mg

Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 5

Other Carbohydrates

 

NOTES : Consider this a cross between a spoonable pudding and a fruit soup.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Vanilla Custard Sauce

 

Recipe By :Gourmet, August 2000

Serving Size : 6 Preparation Time :0:20

Categories : Sauces And Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups whole milk

1/2 cup sugar

5 large egg yolks

1 teaspoon vanilla

 

Bring milk and sugar to a simmer in a saucepan without stirring. Whisk yolks in

a bowl until blended, then gradually whisk in hot

milk mixture. Return to saucepan and cook over moderate heat, stirring

constantly, until sauce thickens enough to coat back of a

wooden spoon and registers 170°F on an instant-read thermometer.

 

Immediately pour sauce through a fine sieve into a metal bowl and place bowl in

a large bowl of ice and cold water. Stir in vanilla

and whisk custard occasionally until cool, then cover surface with a piece of

wax paper to prevent a skin from forming. Chill until

cold.

 

Cooks' note: Sauce keeps, covered and chilled, 5 days.

 

Source:

" Kempinski Hotel Atlantic "

S(Formatted by):

" KES on 8/10/00 "

Copyright:

" 2000 Conde Nast Publications Inc. "

Yield:

" 2 1/2 cups "

Start to Finish Time:

" 0:40 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 166 Calories (kcal); 7g Total Fat; (37% calories from fat); 5g

Protein; 21g Carbohydrate; 188mg Cholesterol; 46mg

Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1

Other Carbohydrates

 

NOTES : This delicious custard sauce, which accompanies the Rote Grutze, also

goes well with summer fruit tarts.

Nutr. Assoc. : 0 0 0 0