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🍰 Classic Red Fruit Compote with Vanilla Pudding

445 kcal · 30 min · 4 servings

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

Ingredients

Instructions

  1. 1. Set aside four small sprigs of red currants for decoration. Strip the remaining berries from the stems using a fork and wash them thoroughly.
  2. 2. Wash the strawberries, raspberries, and blackberries and remove any tough stems or leaves.
  3. 3. Place 200 grams of red currants, half of the strawberries, raspberries, and blackberries into a saucepan.
  4. 4. Sprinkle the fruit with sugar, pour in the lemon juice and currant juice, and heat the mixture.
  5. 5. Let the fruit simmer for a few minutes until they are soft.
  6. 6. Pour the cooked fruit through a fine sieve to separate the liquid from the skins and seeds.
  7. 7. Press the remaining fruit in the sieve with a spoon to extract as much pulp as possible.
  8. 8. Bring the pressed fruit juice mixture back to a boil.
  9. 9. Stir the cornstarch with a little cold water until smooth and no lumps remain.
  10. 10. Stir the dissolved starch into the hot fruit puree.
  11. 11. Let the mixture boil a few times to thicken.
  12. 12. Gently fold the remaining fresh strawberries, raspberries, and blackberries into the thickening fruit mixture.
  13. 13. Heat the fruit briefly without crushing them too much.
  14. 14. Fill the warm red fruit compote into individual bowls.
  15. 15. Mix the milk with the scraped vanilla pod and vanilla seeds in a saucepan.
  16. 16. Bring the vanilla milk to a boil.
  17. 17. Remove the pot from the heat and let the milk cool down.
  18. 18. Whisk the egg yolks with the sugar in a bowl until creamy.
  19. 19. Stir the flour into the egg yolk-sugar mixture.
  20. 20. Slowly stir the slightly cooled vanilla milk into the egg yolk cream.
  21. 21. Pour the entire mixture back into the saucepan.
  22. 22. Heat the pudding mixture over the lowest flame while stirring constantly until it thickens.
  23. 23. Do not let the pudding boil again to prevent curdling.
  24. 24. Strain the finished vanilla milk through a fine sieve to remove the vanilla pod and any lumps.
  25. 25. Let the pudding cool down.
  26. 26. Lightly sprinkle the surface of the cooling pudding with sugar to prevent a skin from forming.

Nutrition per serving