Summary

Ingredients

• 250 ml water
• 750 ml juice (currant nectar)
• 60 g cornstarch
• 100 g suar
• 600 g berry cocktail (frozen)

For the sauce:

• 500 ml milk
• 1 packet sauce powder (vanilla)
• 20 g suar
• 0.5 ½ vanilla pod (s), including the pulp
• 125 ml cream

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Instructions

1. Fill up the currant nectar with the water to 1 liter. Mix 1/8 of it with the cornstarch. Bring the rest of the juice to the boil with the sugar, bind with the starch. Boil once. Add the fruit that has not thawed, pour into a bowl and refrigerate.
2. Prepare the vanilla sauce, mix with the whipped cream and serve with the grits.