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Rote Gruetze with Skyr and Oat Crunch

Rote Gruetze as it is cooked in northern Germany, only with a good half of the usual sugar and honey instead of granulated. Instead of vanilla sauce there is skyr, and a crunch of toasted oats and almonds.

Rote Gruetze with Skyr and Oat Crunch

Ingredients

Instructions

  1. Put the cherries and currants on with 150 ml water and simmer for five minutes until the cherries soften.
  2. Add the raspberries and simmer for two more minutes. Stir in the honey.
  3. Slake the cornstarch in four tablespoons of cold water, pour it in while stirring and bring briefly to the boil. Then take it straight off the heat.
  4. Fold in the strawberries - they cook in the residual heat and stay in pieces.
  5. Cool completely and chill for at least two hours.
  6. Toast the oats and almonds in a dry pan until golden, pour in the maple syrup and let it caramelise while stirring. Spread on baking paper and let it harden.
  7. Serve the gruetze with a spoonful of skyr and the broken crunch.

Warum Stärke nur einmal aufkochen darf

Bringing starch to the boil swells the granules and thickens the liquid. Keep boiling and they burst, and the thickening is lost again - the gruetze turns thin rather than set as it cools. One bubble is enough.

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