ERRÖTENDE JUNGFRAU - BLUSHING MAIDEN WITH CHERRIES

Light, fruity and lemony - just the right dessert for hot summer days!

My family has two favorite summer desserts, both very light, tangy and refreshing.

One is the famous Rote Grütze, made of at least three different kinds of red berries, a summer treat so popular that it slowly made its way from Denmark and Northern Germany to the South, even welcomed by Bavarians (who notoriously despise everything even remotely "Prussian").

Popular German summer dessert Rote Grütze

The other goes by the poetical name of "Errötende Jungfrau" (= blushing maiden), referring to the delicate pink hue of the dessert. It is made with buttermilk and lemon, and we enjoy it even when the temperature goes up to 90, and our panting Buffy demonstrates the true meaning of "Dog Days".

Summer's Dog Days turn Buffy into a sea dog

"Errötende Jungfrau" is, like Rote Grütze, a traditional North German specialty, not only Pommern (Pomerania) (homeland of my mother and grandmother), but Ostpreussen (East Prussia) and Dithmarschen in Schleswig-Holstein claim it as their own.

Our family version is simple and straight forward: just buttermilk, lemon juice and zest, sugar and gelatin.

The red coloring comes from red gelatin. Other recipes contain egg yolks, fruit or even red wine.

Though my beloved Omi's puristic recipe is very good, I like to achieve the pretty pink color in a more natural way.

Dark, sweet cherries, one of my favorite fruits, make my Maiden blush, and, also, adds some nice bits to the jello-like dessert.

"Errötende Jungfrau" is quick and easy to make. It only needs some time to set and chill.

Make it in the morning, when you want to enjoy it with tea or dinner. Or prepare it the evening before.



ERRÖTENDE JUNGFRAU - BLUSHING MAIDEN WITH CHERRIES  (12 servings)

17 g/ 3 tbsp + 1/4 tsp. gelatin powder (2 1/2 pouches) (I use Knox Unflavored Gelatine)
 or 12 gelatin sheets
 cold water, for soaking gelatin
 1 liter buttermilk (I use 2%)
95 g/6 tbsp. sugar
2 tbsp. lemon juice
1 tbsp. lemon zest
1 tsp. vanilla extract
250 g pitted cherries
125 ml whipped cream (for garnish, optional)

Cherries and cherry puree provide fruity bits and color

In a blender (or with an immersion blender), puree 50 grams of the cherries. Cut remaining 200 grams in halves (saving a few as decoration), and set aside.

In a large bowl, whisk together buttermilk, sugar, lemon juice and zest and vanilla extract. Stir in pureed cherries, until well blended.

Cherry puree makes your Maiden blush naturally

For gelatin powder, sprinkle gelatin over 150 g cold water. Let stand for 1 minute, then microwave on high for 30-40 seconds, stirring once to dissolve.

For gelatin sheets, in a small bowl, cover gelatin sheets with cold water. Let stand for 5 minutes, then gently wring to remove excess water, and microwave it until melted.

To temper it (and prevent lumps!), stir 1/4 cup of the buttermilk mixture into the melted gelatin, until well combined. Then, slowly add tempered gelatin in a steady stream back into buttermilk mixture, whisking continuously, until completely blended.

Slowly add tempered gelatin to the buttermilk mixture, whisking steadily

When mixture starts to thicken, but has not completely set, fold in chopped cherries. Pour dessert in a glass bowl, cover, and place in refrigerator for several hours to chill and set.

To serve, decorate with whipped cream (if desired) and reserved cherries. "Errötende Jungfrau" keeps fresh for several days in the fridge.

Enjoy!

RED BERRY DESSERT - ROTE GRÜTZE

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Hot summer days and ripening berries are a sure sign of "Rote Grütze" coming up on my culinary horizon. Rote Grütze (literally translated "red gruel"- sounds awful, I know!) is a fruity, refreshingly tangy dessert, made of at least two (but better more) kinds of red berries. One should be tart, like raspberries, sour cherries, or red or black currants. The others can be strawberries, sweet cherries, blueberries, blackberries - the last two I consider honorary red berries.

Rote Grütze is a traditional dessert of Northern Germany and Denmark (where it's called Røde Grøde). In summer you'll find it on the menu of many restaurants, and every housewife in Hamburg or Esbjerg will serve it to her family, surrounded by whipped or liquid cream, vanilla sauce or vanilla ice cream.

Originally a Northern specialty, Rote Grütze became so popular that it slowly made its way further down to the South. Even conservative Bavarians - who usually poo-poo everything beyond the "weisswurst equator" - don't seem to shun this "Prussian" intruder.

Unfortunately I can't get red or black currants here in Maine - they might harbor a bug that is harmful to white firs. And fresh sour cherries are hard to find, too, only at Trader Joe's or Whole Foods, in Portland.

Therefore I like using a frozen berry mixture, adding fresh berries from the supermarket or street vendors. The use of vanilla pudding powder instead of starch is, also, very convenient. Your thickener comes prepackaged and pre-flavored.

My version is as easy to make as it tastes good. When we have a summer party, it's always a great hit with our guests, we have never any leftovers!

Ingredients:
1 package vanilla pudding powder*)
3 tbsp. cold water
500 g mixed berries, fresh or frozen (reserve 1/4 cup to add later)
3-4 tbsp. sugar, depending on tartness of berries
2-3 tbsp. Creme de Cassis (black currant liqueur), or other fruity liqueur (optional)

*) Some pudding powders are not sweetened, and some have to be dissolved in hot liquid. In those cases, add more sugar to taste, and mix with hot water. But don't add the milk as per package instructions - you are making Rote Grütze, not regular vanilla pudding!

How to make:
In a small bowl, stir together pudding powder with water, until dissolved and smooth.

In a saucepan, stir together frozen berries with sugar and thaw on low heat. Add fresh berries (except for the 1/4 cup to add later,) and stir until combined.

Add dissolved vanilla pudding powder in a steady stream, stirring constantly. Bring to a boil, stirring frequently. Reduce heat to low, and let simmer, stirring frequently until berry mixture thickens (that doesn't take very long.)

Remove from heat, and stir in remaining fresh berries and Creme de Cassis (if using). Pour into glass bowl. Let cool down to room temperature, then refrigerate until chilled.

Serve with cream, vanilla ice cream or vanilla sauce.

Tip:
If you don't like seeds in the dessert - and don't mind the extra work - puree and strain berries before adding the pudding powder.