A specialty of northern Germany, Rote Grütze is made by briefly cooking red fruit and thickening it to a smooth consistency with cornstarch. Adding the starch without lumps and cooking the fruit without crushing it takes practice. Served chilled, it is also a light summer dessert.
Boil the strawberries, cornelian cherries and blackberries with the water and granulated sugar in a saucepan over medium heat for 8 minutes, stirring gently without crushing the fruit too much.
Pour in the cornstarch mixed with water in a thin stream, stirring continuously. Boil for a further 2 minutes, then remove from the heat once thickened.
Stir in the lemon juice and divide the dessert between bowls.
Refrigerate for at least 2 hours, then serve.
Add the starch in a thin stream just before taking the pan off the heat, stirring constantly. Otherwise, it will form lumps and the smooth texture cannot be recovered.
Editör notundaki gibi birkaç damla limon suyu ekledim, renk gerçekten daha canlı kaldı ve tatlılığı da güzelce dengeledi.
Nişastayı bir anda döktüm ve karıştırmayı yaklaşık 1 dakika kadar geciktirdim, tatlının içinde küçük ve oldukça sinir bozucu topaklar kaldı, ikinci denemede yavaşça ekleyince sorun tamamen çözüldü.
Nişastayı tarifte anlatıldığı gibi ince bir akışla ekleyip sürekli karıştırınca hiç topaklanmadı, kıvam gerçekten pürüzsüz çıktı.
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