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🍰 Red Fruit Compote with Vanilla Sauce

777 kcal · 30 min · 4 servings

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

Ingredients

Instructions

  1. 1. Set aside four sprigs of red currants for decoration.
  2. 2. Strip the remaining red currants from the stems using a fork.
  3. 3. Wash the berries and clean the strawberries and blackberries.
  4. 4. Place 200 grams of red currants, the black currants, and half of the strawberries and blackberries into a pot.
  5. 5. Sprinkle the fruit with sugar and add the juice.
  6. 6. Heat the mixture and let it simmer for a few minutes.
  7. 7. Strain the cooked fruit through a sieve.
  8. 8. Puree the drained fruit.
  9. 9. Bring the puree back to a boil.
  10. 10. Mix the cornstarch with a little cold water until smooth.
  11. 11. Add the starch mixture to the fruit puree.
  12. 12. Let the mixture boil a few times.
  13. 13. Set aside the remaining halved strawberries and blackberries, as well as the reserved red currant sprigs, for later.
  14. 14. Add the reserved fresh fruit and the red currant sprigs to the warm compote.
  15. 15. Split the vanilla pod lengthwise.
  16. 16. Scrape the seeds (pulp) out of the pod.
  17. 17. Mix the milk and cream with the split vanilla pod and the scraped seeds.
  18. 18. Bring the milk and cream mixture to a boil.
  19. 19. Beat the egg yolks with the sugar in a bowl until creamy.
  20. 20. Stir the hot milk-cream mixture into the egg yolk cream.
  21. 21. Pour everything back into the pot.
  22. 22. Whisk the sauce over very low heat while stirring constantly.
  23. 23. Let the sauce thicken, but ensure it does not boil again.
  24. 24. Strain the finished vanilla sauce through a fine sieve.
  25. 25. Let the sauce cool.
  26. 26. Lightly sprinkle the surface with sugar to prevent a skin from forming.

Nutrition per serving