Strawberry Groats with Vanilla Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 3 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g strawberries
- 120 ml cherry juice
- 2 tablespoon sugar
- 1 tablespoon cornstarch
- 1 teaspoon powdered sugar
For the sauce:
- 400 ml milk
- 2 tablespoon sugar
- 1 vanilla pod (the pulp)
- 1 tablespoon cornstarch
- 100 g whipped cream
- 1 egg yolk
Print Recipe
Pin Recipe Instructions
- Wash the strawberries and pat dry carefully with kitchen paper. Remove the calyxes and cut 500 g of the berries into small pieces. Halve the rest and set aside.
- Bring the cherry juice and sugar to the boil. Add the berry pieces, mix in. Let everything simmer for 4 - 5 minutes in an open saucepan.
- Dissolve the starch in a little of the cherry juice, then add to the berries. Bring to the boil briefly; stir until thickened. Remove the saucepan from the heat, fold in the halved berries. Divide the groats in bowls and dust with the powdered sugar. Chill for 3 hours.
- For the vanilla sauce, mix the milk with the sugar. Pour the vanilla pulp into the milk, remove 3 tablespoons of it and stir in the cornstarch. Bring the milk to the boil on the stove, stir in the starch mixture and continue to cook until it thickens. Then take the pan off the stove and let the milk cool for a few minutes.
- Whip the cream. Stir the egg yolk into the milk (it should be quick), then fold in the cream. Pour the vanilla sauce over the grits and serve the dessert immediately.
- If you like and if you don`t have any children, take 20 ml less cherry juice. Instead 3 tablespoons of red wine (semi-dry) and also stir the cornstarch in it. We like the grits better without wine.
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