Raspberry Dessert with Vanilla Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This delicious fruity dessert comes from my German background, notes Marie Baumgartner from her kitchen in Stoughton, Wisconsin. Mom always called it Rote Grütz'. We had a large raspberry patch, so she served it often in summer, when fresh berries were in season. Ingredients:
4 cups fresh or frozen unsweetened raspberries, thawed, crushed |
1/2 cup orange juice |
1/4 cup quick-cooking tapioca |
1/2 cup sugar |
1/8 teaspoon salt |
2 teaspoons cornstarch |
1 tablespoon sugar |
1 cup 2% milk |
1 egg, lightly beaten |
1 teaspoon vanilla extract |
Directions:
1. In a large saucepan, combine the raspberries, orange juice and tapioca; let stand for 15 minutes. Stir in sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Cover and refrigerate.
2. For vanilla sauce, combine cornstarch and sugar in a small saucepan; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.
3. Whisk 1/2 cup of hot mixture into the egg; return all to the pan, whisking constantly. Cook and stir over medium-low heat for 2-3 minutes or just until the sauce thickens slightly and reaches 160° (do not boil).
4. Remove from the heat. Stir in vanilla. Pour into a large bowl; press a piece of waxed paper or plastic wrap over top of sauce. Refrigerate until serving.
5. Divide raspberry mixture among four dessert dishes; top with vanilla sauce.
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