Christel Gursche and Fred Edrissi
This tasty dessert originated in Denmark and made its way throughout Europe. It's easy to make, very refreshing and full of vitamins. It's a great energy boost for hot summer days.
This tasty dessert originated in Denmark and made its way throughout Europe. It's easy to make, very refreshing and full of vitamins. It's a great energy boost for hot summer days. 3 cups (750 g) mixed fresh berries (carefully wash and remove stems) 2 cups (500 mL) berry juice like cranberry or cherry 2 cups (500 mL) filtered water 2 1/2 Tbsp (40 mL) honey 1 1/2 Tbsp (25 mL) freshly squeezed lemon juice 1/2 cup (150 g) tapioca 1 1/2 cup (375 mL) boiling water Vanilla Sauce: 1 quart (1 L) whole milk 1 1/2 Tbsp (25 mL) honey 4 free-range egg yolks 2 Tbsp (30 mL) cream seeds from 2 vanilla beans or 2 Tbsp natural vanilla extract In a large mixing bowl add berry juice, filtered water, honey and lemon juice. Mix thoroughly. In another bowl, add tapioca to boiling water and stir with a whisk until it resembles a clear, syrupy glaze. Set aside and let cool until slightly warm but not stiff. Once cool, add tapioca mixture to the bowl with berry juice and mix thoroughly. Add berries and gently fold together (do not damage the berries). Refrigerate until completely cool at least one to two hours. Heat the milk in a saucepan. Add honey, egg yolks, cream and vanilla seeds. Stir with a wooden spoon until it has a syrup-like consistency. Strain through a sieve. Serve rote gruetze with vanilla sauce and a dollop of whipping cream. Source: alive #214, August 2000