Entree: Germany – Hamburg & North Sea – Rote Grütze mit Vanillesauce (Northern German red berry compote served warm or chilled with a vanilla custard sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 15 min

Total 55 min

Ingredients

- 4 cups (600 g) mixed red berries (strawberries, raspberries, red currants, cherries), hulled/pitted as needed
- 3/4 cup (150 g) granulated sugar
- 2 tbsp (16 g) cornstarch
- 1/4 cup (60 ml) cold water (for cornstarch slurry)
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 g) unsalted butter (optional, for sheen)
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1/3 cup (67 g) granulated sugar
- 1 vanilla bean, split and scraped (or 1 tsp / 5 ml vanilla extract)
- 3 large egg yolks, approx. 1.5 oz (45 g) total
- pinch salt

Instructions

1. Place the mixed berries and 3/4 cup (150 g) sugar in a medium saucepan with 1 tbsp (15 ml) lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally, and cook 5–8 minutes until the fruits begin to release their juices.
2. Mix 2 tbsp (16 g) cornstarch with 1/4 cup (60 ml) cold water to make a smooth slurry. Stir the slurry into the simmering berries and cook 2–4 minutes more until the compote thickens; if using, whisk in 1 tbsp (15 g) butter for gloss. Remove from heat and allow to cool slightly; refrigerate if serving chilled.
3. For the vanillesauce, heat 2 cups (480 ml) whole milk and 1/2 cup (120 ml) heavy cream with the split vanilla bean and scraped seeds (or vanilla extract) in a saucepan until just below simmering. Remove from heat and let steep 10 minutes if using vanilla bean, then remove the bean pod.
4. In a separate bowl, whisk the 3 egg yolks (approx. 1.5 oz / 45 g) with 1/3 cup (67 g) sugar and a pinch of salt until pale. Temper the yolks by slowly whisking in about 1/3 cup (80 ml) of the hot milk mixture, then pour the tempered yolk mixture back into the saucepan with the remaining milk.
5. Cook the custard over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (do not boil). Remove from heat and strain through a fine sieve for a silky texture. Serve warm or chill lightly depending on preference.
6. Spoon the warm or chilled rote grütze into bowls and ladle the vanillesauce over the top. Traditionally enjoyed as a simple, fruity main-course-style dish in Northern German coastal towns.