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German Red berries with a crème anglaise (Rote Gruetze mit Vanille sosse) Recipe

Ingredients for people

    For the cream
  • Semi-skimmed milk : 120 ml
  • Double cream : 120 ml
  • Egg yolk(s) : 3 whole
  • Vanilla pod(s) : 1 whole
  • Caster sugar : 60 g

  • For the fruit
  • Redcurrant(s) : 200 g
  • Fresh raspberries : 100 g
  • Mini cooked sweet pastry tart cases : 18 whole

  • For the coulis
  • Mixed frozen red berries : 250 g
  • Caster sugar : 150 g
  • 1For the vanilla custard

    Place the vanilla pod, milk and cream in a pan and bring to the boil. Separate the egg yolks from the whites. Whisk together the sugar and the egg yolks. Pour the hot liquid over the egg yolks, stirring all the time. Return to the pan and cook for 2-3 minutes until you have a thick creme anglaise.

    Place in a bowl, cover with cling film, and chill until needed.

    For the coulis: Place the defrosted berry mix and the caster sugar in a pan, and bring up to a gentle simmer. Leave to simmer for about 15 minutes, or until most of the juices have evaporated. Blend the coulis if it is very chunky.

    Set aside until cooled

  • 2For the rest of the recipe

    Wash the berries, and remove from the stalks.

    Spoon some coulis into each tart case, and pile the fruits generously. Set aside until ready to serve.

    To serve: Spoon the custard over the tarts and serve immediately.

Chef's tip

«Use any berries that in season. The coulis can be replaced with a good quality jam or preserve. If you prefer to serve a traditional version of this dessert, omit the tart cases, and serve in a shot glass.»

What can be better -and simpler- than berries and custard? We've taken a traditional German dessert and tweaked it to suit parties and large gatherings.

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  • Preparation  15mins
  • Cooking time  45mins
  • Rest time  0h