Recipe for Rote Gruetze (Summer Fruit Mould)


1 1/4 lb redcurrants
1 lb raspberries
1 1/4 cup water
1 vanilla pod; small piece
1 cup sugar
2 1/8 oz cornflour; mixed with
3/4 cup water


Put the redcurrants and raspberries in an enamelled saucepan with the water. Boil for 10 minutes. rub the fruit through a fine sieve and return the puree to the pan. Add the vanilla pod and sugar to taste. Add the cornflour-and-water mixture to the puree. Bring to the boil and, stirring, cook for 3 minutes. Remove the vanilla pod. Pour the mixture into a 1.2 liter mould rinsed out with cold water. Refrigerate for 2 hours, or until quite cold and set, before turning it out.

This refreshing summer dessert is equally popular with the North Germans and their Danish neighbours. The Germans serve it with fresh milk or a custard sauce. The Danes prefer cream.

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