John Myers
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Sweet Meals: Cold Fruit Soup with Vanilla Sauce
The perfect sweet meals: cold fruit soup with vanilla sauce recipe with a picture and simple step-by-step instructions.
For the fruit soup
- 1 kg Cherries fresh
- 100 g Gooseberries
- 100 g Raspberries
- 3 tbsp Sugar
- 300 ml Water
- 1 handful Rice flakes
For the vanilla sauce
- 1 liter Milk
- 5 tbsp Sugar
- 1 Egg yolk
- Pulp of a vanilla pod
- 2 tbsp Starch in water
The fruit soup
- Remove the stems from the cherries, remove the dry remains of the flowers from the gooseberries and search the raspberries for “tenants”.
- Wash the fruit, put the cherries with the sugar and water and bring to a simmer. Then I pressed the cherries 3 – 4 times with a masher and added the rice flakes, everything should simmer for about 3 minutes.
- Then add the gooseberries and let simmer for another minute.
- Then turn off the heat completely and only place the raspberries on top of the hot fruits, so the berries don’t break completely.
- Let the pot cool down and put it in the fridge overnight to cool down.
The vanilla sauce
- Mix the milk with the egg yolk well, heat with the sugar and vanilla pulp and stir constantly. Before the milk begins to simmer, add the starch (mixed with a little water beforehand) in sips to thicken the vanilla sauce.
- Put the vanilla sauce in a jug and put some aluminum foil on it, so there is no thick skin, and put it in the refrigerator.
- I did the whole thing the night before, so that the sauce is nice and cold too.
Suggestion
- You can also add semolina dumplings (dumplings) to the fruit soup ….. that’s how grandma used to do it for us children … and grandma’s fruit soup was the best 😉
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