Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 lb Redcurrants 1 c Sugar
1 lb Raspberries 2 1/8 oz Cornflour; mixed with
1 1/4 c Water 3/4 c Water
1 Vanilla pod; small piece

Put the redcurrants and raspberries in an enamelled saucepan with the
water. Boil for 10 minutes. rub the fruit through a fine sieve and
return the puree to the pan. Add the vanilla pod and sugar to taste.
Add the cornflour-and-water mixture to the puree. Bring to the boil
and, stirring, cook for 3 minutes. Remove the vanilla pod. Pour the
mixture into a 1.2 liter mould rinsed out with cold water.
Refrigerate for 2 hours, or until quite cold and set, before turning
it out.

This refreshing summer dessert is equally popular with the North
Germans and their Danish neighbours. The Germans serve it with fresh
milk or a custard sauce. The Danes prefer cream.

Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmet's
Guide to the Great Regional Dishes of the World. Mitchell Beazley
Publishers 1974. This edition: Spring Books, London 1988. ISBN 0 600
55929 7. This recipe was typed by Heiko Ebeling.
Submitted By HEIKO EBELING On 05-12-95

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