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Red berries in aspic with their vanilla sauce (traditional method & Thermomix)

Prep Time 25 min mins
Cook Time 10 - 15 min mins
Total Time 35 mins
Racing: , , ,
Difficulty: easy
Servings: 4
Description

A speciality from northern Germany and Scandinavia that marked my childhood. I haven't made it for so long, but 'rote Grütze', as it's called in our country, has found its way back into my fridge for several weeks now - especially since the hot weather has arrived. I serve it as a dessert with my family, but also with friends. It's a vitamin-packed dessert, with a deliciously fresh taste and a bright red colour, and it's particularly good with a cold vanilla sauce. So it's the perfect recipe to prepare in advance. Freshly baked fruit porridge can easily be kept for 3 to 4 days in the fridge. And the good news is that this dessert is gluten-free, gelatine-free and can easily be made in a lactose-free or vegan version - as long as you replace the vanilla sauce with a plant-based variant.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • For red fruit in aspic :
  • 500 g fresh or frozen red berries (defrosted beforehand)
  • 175 g berry juice ((or jarred cherries or thawed juice))
  • 20 g of sugar
  • 20 g cornstarch (or potatoes)
  • 1 tsp vanilla paste
  • Juice of half a lemon
  • For the vanilla sauce : (non-vegan)
  • 200 g of milk (or lactose-free milk)
  • 100 g cream (or lactose-free cream)
  • 1 tbsp. vanilla paste
  • 3 egg yolks
  • 30 g of sugar
  • 1 pinch of salt
Instructions
  1. 1
    TRADITIONAL METHOD
    Traditional version
    Red fruit in aspic :
    1. Pour the berry juice into a saucepan and bring to the boil.
    2. Meanwhile, mix in a cup: 3 tbsp. berry juice with the sugar, cornflour, vanilla and lemon juice.
    3. Add this mixture to the boiling juice and cook for 1 minute, stirring. The mixture should thicken.
    4. Gently stir in the berries and simmer for a further 1 minute.
    5. Pour into verrines or a large bowl and leave to cool.
    Vanilla sauce :
    1. Heat the milk, cream and vanilla in a saucepan until boiling.
    2. In another saucepan, beat the egg yolks with the sugar and salt until frothy.
    3. Whisk in the hot milk, then return to a low heat and thicken gently, stirring constantly. Do not bring to the boil.
    4. As soon as the consistency is creamy, remove from the heat and leave to cool.

    Serve chilled, pouring the vanilla sauce on top or alongside, as you prefer.
    A perfect dessert for summer - simple, elegant and always appreciated.

    THERMOMIX® METHOD
    Thermomix version
    Red fruit in aspic :
    1. Place the berry juice, sugar, cornflour, vanilla and lemon juice in the bowl. 4 min / 100°C / speed 2
    2. Add the berries and mix gently. 1 min / 100°C / reverse / mixing speed
    3. Pour into verrines or a large bowl and leave to cool.
    Vanilla sauce :
    1. Place all the ingredients in the bowl: milk, cream, vanilla paste, egg yolks, sugar and salt. 12 min / 80°C / speed 3
    2. Pour into a bottle or small jug and leave to cool.
    ________________________________________
    Serve chilled, pouring the vanilla sauce on top or alongside, as you prefer.
    A perfect dessert for summer - simple, elegant and always appreciated...
Read it online: https://auxdelicesdecaroline.com/en/recipe/fruits-rouges-en-aspic-avec-leur-sauce-a-la-vanille-methode-traditionnelle-thermomix/