Rote Grütze
“A northern German cold red-berry pudding made from raspberries, red currants, strawberries, and cherries, lightly thickened and served chilled. It is traditionally pooled with cold vanilla sauce, cream, or milk and eaten as a summer dessert.”
Where it comes from
A classic dessert of northern Germany and neighboring Denmark, Rote Grütze is a fruit dish made from red berries and juice, thickened and served cold, often with cream or vanilla sauce.
On the plate
Cool, jewel-bright, and tangy-sweet, bursting with the fresh flavor of summer berries. A pour of cold vanilla sauce softens the tartness into something silky and refreshing.
How it works
A small amount of cornstarch gelatinizes when heated in the fruit juice, lightly setting the compote without masking the fresh berry flavor as it chills.
Variations
Grüne Grütze with gooseberries, with semolina instead of starch, served warm, topped with quark
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓15 min active · 120 min waiting
How it's made
8 steps · Show ↓- 18 min
Combine red currants, raspberries, strawberries, and pitted cherries with red fruit juice.
- 25 min
Bring the fruit and juice gently to a simmer with sugar to taste.
- 32 min
Stir cornstarch into a little cold juice until smooth.
- 44 min
Whisk the slurry into the simmering fruit and cook briefly until glossy and thickened.
- 55 min
Remove from the heat and let the warm compote settle.
- 620 min
Pour into bowls or a mold and cool to room temperature.
- 7120 min
Chill thoroughly in the refrigerator until set and cold.
- 82 min
Serve with cold vanilla sauce, cream, or a splash of milk.
