This puddinglike German dessert is generally made with fresh red currants as the base. Adding other red fruits, such as raspberries, strawberries, and cherries, is common, but if doing so, use them in place of the second pound of currants in step 2. This dessert is also nice topped with creme anglaise instead of whipped cream.
ps. it is typically made from mixed red and other berries - including gooseberries, raspberries, strawberries, blueberries and/or cherries. In other words it is made from what you can find at a farmers' market in July. The mixed berry version is much better than the one made only out of currants.
Martha Stewart Member
Rating: 5 stars
It is actually never eaten with whipped cream, but rather always with crème anglese. It is a typical German dessert - especially in the summer months and at barbecues or picnics.