Freshersgo is a free job portal to find IT, BPO, Software, Technical,
A Platform To Showcase And Sell Your Crafts & Clothing.
Fueling entrepreneurship, Accelerating innovation.
Who doesnt fancy the fresh cherries
during the spring? The freshness, juicy and tangy cherries are
perfect for any just right dessert. The North Germans prepare a
Who doesnt fancy the fresh cherries during the spring? The freshness, juicy and tangy cherries are perfect for any just right dessert. The North Germans prepare a lot of desserts with these tangy berries and cherries, once such dish is the Rote Grtze. This desert is a blend of raspberries, red and blackcurrants, strawberries or cherries along with lemon zest and is truly a dessert that tickles your taste buds. Rote Grtze is a fresh berries fruit sugary that is a trendy dessert in most parts of North Germany. The extracts from the cherries are cooked in the pulp and thickened with cornstarch mixture. It is served with dessert cream or sometimes any flavored ice-cream. So, foodies are you excited to try it out yourself? Lets get started!
Calories Intake: 600 calories per serving.
What Ingredients do I need to bake this dessert?
1) 250ml of raspberry juice.
2) 450ml of strawberry puree(frozen strawberries should be blended and stained.).
3) 600ml of cherry juice(any cherry of your choice .Prefer red cherries for bright color of the desert).
4) 1L of grape juice.
5) 1 cup of sugar.
6) cup of lemon juice.
7) 2 tsp of lemon zest finely grated.
8) 1cup of dry-red wine .
9) 2/3 cup of corn starch.
10) 1 cup of heavy cream(for topping ).
11) 2 tsp of vanilla sugar/ strawberry sugar.
How to prepare this recipe?
* Base of the desert
1) Combine strawberry, cherry and raspberry juices into a 1L measure.
Add 1L of grape juice into the above mixture. Pour it into a hot saucepan except that of aluminium because the berry acids react with aluminium turning the dessert toxic.
2)Stir in the sugar , lemon juice, and the grated zest .Boil it uncovered in medium heat, stirring often.
3)Combine corn flour with wine in a separate bowl to make a thin, smooth paste. As soon as the mixture boils, add cornstarch paste, whipping rapidly.
4)Boil for 5 more minutes, until the mixture thickens and starch taste has been disappeared from the desert.
5)If desired add the cherry pulp and turn off the heat. Chill it for 24 hours or until set.
Beat the heavy cream along with vanilla sugar until combined and is in pouring consistency.
Spoon out Rote Grutze into stemmed goblets and top each with a generous ladle of whipped cream and serve chilled.