Raspberry Currant Coulis (Rodegruett)
Description
This traditional German Rodegruett is a stunning, jewel-toned dessert made from a blend of tart red currants and sweet raspberries. The berries are simmered until soft, then strained to create a smooth, luxurious coulis that is thickened with cornstarch for a velvety texture. The natural acidity of the currants balances the sweetness of the raspberries and sugar, resulting in a flavor profile that is both refreshing and rich. Typically served chilled with a splash of cold milk, cream, or vanilla sauce, this dish is elegant yet simple enough for weeknight dinners or special gatherings. It captures the essence of fresh summer berries in every spoonful.Ingredients
Directions
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Combine 1 1/4 cups washed raspberries, 3 cups water, and red currants in a non-reactive pot.
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Bring the mixture to a boil and simmer for 15 minutes until the berries are very soft.
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Press the cooked berries through a fine-mesh strainer to remove seeds and pulp, collecting the juice.
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Return the juice to the pot and add sugar (start with 1 cup, adjusting to taste based on tartness) and the seeds from 1/2 vanilla bean.
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Bring the mixture to a boil, stirring occasionally.
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In a small bowl, dissolve 5 to 6 tablespoons of cornstarch in 3/4 cup of cold water.
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Slowly pour the cornstarch slurry into the boiling berry juice while stirring vigorously to prevent lumps.
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Continue to boil and stir for 1-2 minutes until the mixture thickens to a consistency between a pudding and a puree.
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Transfer the hot Rodegruett into a glass baking dish or individual serving bowls.
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Chill in the refrigerator until completely cold before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 583.5kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.5mg1%
- Total Carbohydrate 150.0g50%
- Dietary Fiber 0.0g0%
- Sugars 150.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve chilled with cold milk, cream, or vanilla sauce. Pour the sauce over the Rodegruett just before eating.
The correct consistency should be similar to thick pea soup, not too thick. If it becomes too thick upon cooling, you can thin it with a little milk or water before serving.
Variations: You can substitute some or all of the berries with fruit juice. Quick-frozen berries or preserves work well as substitutes for fresh fruit. Cherries, morellos (sour cherries), or black currants can also be used instead of or in addition to red currants and raspberries.
Some cooks prefer to hold back a portion of the berries after straining to add back in for texture, allowing you to taste whole berries while eating the dish.
Authenticity Note: Traditional Rodegruett often uses tapioca or farina (semolina) as a thickener. Cornstarch is a common modern alternative.
For a deluxe version, stew the berries in red wine or a higher-proof alcoholic beverage instead of water.
Taste may seem strong or sweet initially, but it mellows significantly when served cold with milk or cream.
