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Red Berry Pudding

1. For the pudding, bring the smaller berries and cherries to a boil in a saucepan until they release their juice. Add more delicate fruits such as strawberries or raspberries last. Stir in the syrup and sugar to taste.

2. Dissolve the cornstarch in a ¼ cup of cold water. Remove the pan from the heat, stir the cornstarch into the fruit mixture and cook briefly over low heat, stirring occasionally. When the pudding turns clear and thickens, remove the pan from the heat immediately. Stir for 2 minutes.

3. Pour the hot pudding into a glass serving bowl. To prevent the glass from cracking when you pour the hot pudding in, put a damp dishtowel underneath the bowl. Refrigerate for several hours until set. Take it out of the refrigerator 30 minutes before serving.

4. For the vanilla sauce, whisk the egg yolks with the sugar and cornstarch. Add the milk and the vanilla. If using a vanilla bean, slit it lengthwise, scrape out the seeds with a sharp knife and add the bean and the seeds to the mixture. Cook over low heat until the sauce thickens, whisking constantly. Refrigerate and stir well before serving.

Source: Nadia Hassani: “Spoonfuls of Germany” (Hippocrene Books, 2004)

Recipe

Boiled Veal

There is practically no more delicious proof of how firmly the Austrian cuisine is rooted in the heart of Europe than one of the most typical of Viennese dishes: boiled veal, or Tafelspitz. Good-quality beef, a few vegetables, aromatic spices and plenty of water to cook in – these are the vital ingredients. The same ingredients, though, also come together when the French are creating their “pot-au-feu”, or the Italians their “bollito misto”. In the case of the latter, veal and chicken meat or tongue might be added, but then some small differences should remain despite us all being good Europeans together.

Pudding

  • 2 pounds mixed berries (fresh or frozen) and pitted cherries
  • ¼ cup bottled fruit syrup or a thick fruit juice (raspberry, strawberry)
  • ½ cup cornstarch

Vanilla sauce

  • 3 egg yolks
  • 3 tablespoons sugar
  • 1 1/2 cups milk
  • 1 vanilla bean or 1 tablespoon pure vanilla bean paste

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