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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.

Source: Martha Stewart Living, June 2012
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  • kitchentable
    20 JUN, 2015
    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.
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  • kitchentable
    20 JUN, 2015
    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.
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