Refreshing Red Berry Pudding with Vanilla Cream

Combine the mixed red berries, 200ml water, granulated sugar, and lemon juice in a medium saucepan. Bring the mixture to a gentle simmer over medium heat for 5-7 minutes, stirring occasionally, until the berries soften and release their juices.

In a small bowl, whisk the cornstarch with 3 tablespoons of cold water until a smooth slurry forms. Make sure there are no lumps.

Slowly pour the cornstarch slurry into the simmering berry mixture, stirring constantly with a whisk. Continue to simmer for 2-3 minutes, stirring, until the pudding thickens and becomes glossy.

Remove the Rote Grütze from the heat and stir in 1 teaspoon of vanilla extract. Pour the pudding into individual serving bowls or a larger dish. Let it cool to room temperature, then cover and refrigerate for at least 2 hours, or until thoroughly chilled and set.

For the vanilla cream: In a separate chilled bowl, combine the heavy cream, powdered sugar, and 0.5 teaspoon of vanilla extract. Whisk with an electric mixer or by hand until soft peaks form.

Serve the chilled Rote Grütze with a generous dollop of the freshly made vanilla cream. Enjoy!