Berries with Cream Sauce
Ingredients
- Ingredients
- 50 grams Sago
- 600 grams mixed Berry (such as currants, strawberries, blackberries, raspberries)
- 200 grams Cabbage
- 200 milliliters Red wine
- 200 milliliters Currant juice
- 200 milliliters Cabbage
- 75 grams sugar
- 1 Vanilla bean
- 1 lemon (juice)
- 1 Cinnamon stick
- 4 Tbsps Sour cream
- 50 grams slivered almonds
Preparation steps
Soak sago for 20 minutes. Rinse berries and pat dry.
Rinse cherries, remove pits and set 4 aside for garnish. Mix red wine with blackcurrant juice and cherry juice in a saucepan. Bring to a boil with 60 g (approximately 4 tablespoons) of sugar, slit vanilla pod, lemon juice and cinnamon. Stir 1/4 of the berries with the sago. Simmer about 15 minutes or until the sago is transparent. Then add remaining fruit and remove from heat. Allow to cool, stirring occasionally. Remove vanilla bean and cinnamon. Mix sour cream with 1 tablespoon sugar until smooth. Roast flaked almonds until golden brown in a pan without oil. Pour fruit into bowls and put a dab of sour cream on top. Moisten reserved cherries and roll in remaining sugar. Place on top of sour cream and serve sprinkled with almonds.
