Dessert "Gguеne Gruеtze" (Green porridge)

Category: Confectionery

Kitchen: german

Ingredients
Fresh juice from melon, kiwi, grapes, apple.	300 ml
Dry or semi-sweet white wine	100 ml (optional)
Sugar	2 sec. l.
Lemon juice, zest	1 tbsp. l.
Carnation	2 buds
Vanilla	taste
Parsley	twig (optional)
Fruit green	600 g
Corn starch	3-4 tbsp. l.

Cooking method

I have already suggested a recipe for a similar dessert - Rote Grütze, which was made from red fruits and berries and was called "Red porridge" in Russian.
Today it is the turn of the green porridge - Grune Grütze. Why is it called porridge, you can read below.
Cooking by analogy with Rote Grütze.
Rote Grütze and Gguеne Gruеtze are very common desserts in Germany. And not only in Germany, but throughout Europe. For some time now, these desserts have been found here. This phrase is translated as red or green porridge. In fact, this, of course, is not porridge, but a real thick jelly made from juice and from fresh or frozen berries that have not been subjected to heat treatment.
The presence of the word "grütze-porridge" in the name, apparently, is explained by the fact that in ancient times, this jelly was prepared with the addition of semolina or sago.
The dessert is so versatile that it can be prepared all year round with fresh and frozen fruits and berries. You can add any proportion of wine and strong sweet alcohol to the juice, or you can not use alcohol at all.
The taste should be checked during the preparation process, as all fruits and juices are different and the taste of the dessert must be balanced by adding or reducing the amount of sugar.
This dessert can be made from berries, fruits and light juice, either with the addition of white wine or rum, or without them. And then it will be Grüne Grütze or Gelbe Grütze.
For everyday use, it is recommended to serve this dessert with whipped cream, whipped sour cream and sugar.
For a special occasion, I advise you to prepare butter cream for dessert.
This will turn a banal, but delicious, jelly into an exquisite dessert.
And I made Rote Grütze from red berries and fruits, white rum and decorated with Bavarian cream and whipped cream.
Preparation
We extract juice from green fruits, I also added a melon.
Bring to a boil with two cloves and sugar. We check if we are satisfied with the amount of sugar.
Wash green fruits and berries, peel and cut into small pieces.
In 50 ml of wine we dilute the starch, stir and pour, stirring constantly, into the boiling juice, add the remaining wine.
Cook until the juice thickens, but do not let it boil.
As soon as it starts to boil, put the chopped fruit into the jelly (cut the grapes in half), add the vanilla, mix and turn it off.
Cool, transfer to nice glasses and serve with vanilla sauce or whipped cream. I like it even better in its pure form.
Apparently due to the fact that fresh fruit was used this time, it turned out very well! And the cloves gave the overseas taste and piquancy! I will do it in advance for guests, especially for slimming people!

The dish is designed for

4-6 servings

Note

There are many options for Gruetze desserts, so feel free to use your favorite fruits, berries, frozen, as I did when preparing the Rote Gruetze dessert, or fresh. Today I made Grütze from the fruits that I found out of stock. Although all these ingredients in one company or another are present in German recipes. The most common option is to use apple juice. To prevent the apple juice from darkening and the Grune Grütze to remain green, immediately add squeezed lemon to the juice.
Alcohol can be eliminated and replaced with juice.

I added a sprig of parsley for color (a few kiwis disappeared somewhere), it was not felt in the taste!