Chilled Red Berry Compote — Rote Grütze
Northern German summer classic, lightly set compote of mixed red berries in their own glossy juice, served chilled with a pour of cold vanilla cream.
German
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 400g mixed red berries, 60g caster sugar, 200ml red grape juice, and 0.5 vanilla pod seeds in a bowl. Whisk 2 tsp cornflour with 2 tbsp cold water until smooth. Chill two 250ml glasses or bowls and have 120ml cold double cream ready.
Simmer
Place berry mixture in a saucepan over medium heat. Simmer 5 to 6 minutes until berries soften and release juices but remain mostly whole, stirring gently. Juices should look glossy and liquid.
Build
Whisk the cornflour slurry into simmering fruit. Cook 1 to 2 minutes more until juices thicken to a light-set consistency that pools rather than gels. Stir in 1 tsp lemon juice to brighten.
Plate
Divide grütze between the two chilled glasses. Cool briefly at room temperature to just warm. Pour cold double cream in a generous pool over or alongside each compote just before serving, creating a hot-cold contrast.
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