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🍽️ Red Grütze with Cherry Jelly and Vanilla Foam

285 kcal · 30 min · 4 servings

Ingredients

• 600 g mixed fresh berries (blackcurrants, strawberries, raspberries, redcurrants... )
• 400 g sour cherries (from the jar)
• 60 g sugar
• 1 vanilla pod
• 0.5 cinnamon stick
• 40 g cornstarch
• gummy candy
• 0.5 l cherries
• 4 sheets gelatin
• 50 g powdered sugar
• 1 packet vanilla sauce
• 400 ml milk
• 125 g whipping cream
• mint
• 1 red apple

Instructions

1. 1. Drain the sour cherries well and catch the juice in a bowl.
2. 2. Let the frozen fruits thaw.
3. 3. Pour ½ liter of cherry juice into a pot.
4. 4. Add sugar, a vanilla pod, and a cinnamon stick to the pot.
5. 5. Bring the mixture to a boil.
6. 6. Mix cornstarch with a little cold water to form a smooth paste.
7. 7. Stir the cornstarch paste into the boiling cherry juice while stirring constantly.
8. 8. Remove the vanilla pod and cinnamon stick from the pot.
9. 9. Add the thawed fruits to the pot.
10. 10. Let the grütze simmer gently for 2 minutes.
11. 11. Heat the saved cherry juice in a clean pot.
12. 12. Add powdered sugar to the warm cherry juice.
13. 13. Let the sweetening steep for 5 minutes.
14. 14. Soak the gelatin in cold water.
15. 15. Squeeze the soaked gelatin well.
16. 16. Dissolve the gelatin in the warm cherry juice.
17. 17. Rinse small molds with cold water.
18. 18. Fill the cherry juice mixture into the cold molds.
19. 19. Let the pralines set in the refrigerator.
20. 20. Prepare the vanilla sauce according to package instructions with the milk.
21. 21. Let the vanilla sauce cool down a bit.
22. 22. Whip the cream until stiff.
23. 23. Fold the whipped cream into the cooled vanilla sauce.
24. 24. Carefully release the set fruit pralines from the molds.
25. 25. Invert the pralines onto plates.
26. 26. Place the red grütze next to the pralines.
27. 27. Add the vanilla foam.
28. 28. Wash an apple.
29. 29. Quarter the apple.
30. 30. Cut out the core so that the apple has a flat base.
31. 31. Cut a small notch from the center of the skin.
32. 32. Cut again next to the notch to create a small edge.
33. 33. Repeat the cut twice without separating the pieces.
34. 34. Shift the cut pieces to the side and put them back together.
35. 35. Garnish the dish with mint leaves and the apple flower.

Nutrition per serving

• kcal: 285
• Protein: 3 g · Fett/Fat: 9 g · Carbs: 49 g