Not much to say here…this pudding is simply beautiful to look at and the sweet sour deliciousness captures the long awaited summer in dessert form. I used currants from my garden mixed in with a few black raspberries for good measure. Viva el sol!
Ingredients: For the pudding; 1/4 cup cornstarch, 2 cups of cherry juice with no sugar added, 1/4 cup sugar, 2 cups raspberries, 2 cups sour cherries pitted, 2 cups red currents destemmed. For the vanilla sauce: 2 tablespoons cornstarch, 2 cups plus 2 tablespoons whole milk, 1/4 cup sugar, 1/2 vanilla bean split (I used 1 teaspoon extract), up to 1/4 cup heavy cream (optional)
Pudding or Rote Grutze
- Put the cornstarch in a small bowl and whisk in 1/4 cup of water to make a lump free slurry. Set aside.
- Pour juice into a 4 qt saucepan and add the sugar. Set over medium heat and stir until sugar dissolved. Add the fruit to the pot and bring to just a boil.
- Give the slurry another whisk and pour into the pot just as the fruit starts to bubble. It will thicken almost immediately. Bring back to a boil and then remove from the heat.
- Pour the hot pudding into a large serving bowl or into individual dishes and let cool completely before refrigerating overnight. Serve with a jug of vanilla sauce for pouring over. See below.
- Prepare an ice bath.
- Put the cornstarch in a small bowl and whisk the 2 tablespoons of milk until no lumps remain. Set aside.
- Pour the 2 cups of milk into a 2 qt. saucepan, add sugar and vanilla. Set over medium heat and whisking, bring to a boil.
- As soon as milk boils, whisk in the cornstarch slurry very slowly. The sauce will start to thicken immediately. Whisk until smooth and remove from heat.
- Put the pot in the ice bath and continue to whisk until the sauce is cooled. You can add a little cream if you want it thinner. My sauce came out thin so I didn’t need to add any cream although I wished I could have.
- Serve the vanilla sauce at room temperature with the pudding or refrigerate until ready to serve.