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🍰 Red Fruit Compote with Vanilla Sauce

206 kcal · 30 min · 4 servings

Red Fruit Compote with Vanilla Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the redcurrants.
  2. 2. Let the redcurrants drain well.
  3. 3. Strip the redcurrants from their stems using a fork.
  4. 4. Wash the strawberries.
  5. 5. Remove the green stems and leaves from the strawberries.
  6. 6. Cut the strawberries into quarters.
  7. 7. Gently wash the raspberries if necessary.
  8. 8. Remove any damaged or unripe raspberries.
  9. 9. Place the redcurrants in a pot.
  10. 10. Pour 80 milliliters of water over the redcurrants.
  11. 11. Add 30 grams of coconut blossom sugar to the pot.
  12. 12. Bring the mixture to a boil on the stove.
  13. 13. Let the redcurrant mixture simmer for three minutes.
  14. 14. Strain the hot redcurrant mixture through a fine sieve.
  15. 15. Press the remaining liquid from the sieve into a clean bowl.
  16. 16. Bring the redcurrant puree back to a boil.
  17. 17. Whisk 30 grams of cornstarch with 45 milliliters of cold water.
  18. 18. Stir the starch-water mixture into the boiling puree.
  19. 19. Bring the mixture back to a boil while stirring constantly.
  20. 20. Gently fold the raspberries into the warm compote.
  21. 21. Gently fold the strawberry quarters into the warm compote.
  22. 22. Fill the red fruit compote into individual bowls or onto plates.
  23. 23. Let the red fruit compote cool down covered.
  24. 24. Place four tablespoons of milk into a small bowl.
  25. 25. Whisk the remaining cornstarch with the four tablespoons of milk.
  26. 26. Slice the half vanilla pod lengthwise.
  27. 27. Scrape out the vanilla seeds with a knife.
  28. 28. Place the sliced vanilla pod into the remaining milk.
  29. 29. Add the vanilla seeds to the remaining milk.
  30. 30. Bring the vanilla milk to a boil.
  31. 31. Stir the prepared starch mixture into the hot vanilla milk.
  32. 32. Bring the vanilla sauce back to a boil.
  33. 33. Separate an egg by carefully separating the yolk from the white.
  34. 34. Whisk the egg yolk with a pinch of salt.
  35. 35. Gradually add some hot vanilla milk to the egg yolk.
  36. 36. Stir the egg yolk-milk mixture into the remaining vanilla milk.
  37. 37. Use the egg white for another purpose.
  38. 38. Season the vanilla sauce with the remaining coconut blossom sugar.
  39. 39. Let the vanilla sauce cool down.
  40. 40. Stir the vanilla sauce occasionally while it cools.
  41. 41. Remove the vanilla pod from the finished sauce.
  42. 42. Serve the red fruit compote together with the vanilla sauce.

Nutrition per serving