Pearl Farmers Market Cooking Demonstration
Saturday, March 27th 2010
9:30 a.m.
Chef Hinnerk Von Bargen of the Culinary Institute of America-San Antonio will demonstrate the following recipe:
Berry Pudding w/ Vanilla Sauce
Rote Grütze mit Vanille sauce
Yield: 8 portions
Ingredients Vanilla Sauce
Strawberries 2 cups Milk 1 pint
Raspberries 2 cups Vanilla bean 1 each
Cherries, pitted 2 cups Sugar 4 oz.
Blackberries 2 cups Egg Yolks 7 ea.
Red Wine 1 cup
Cinnamon 1 stick
Kirsch or Raspberry spirit 1 oz.
Sugar 1 cup or as needed
Cornstarch ½ cup or as needed
Method
1. Combine all fruits with the sugar, cinnamon stick and red wine and simmer till the fruits start disintegrating.
2. Combine the corn starch with a small amount of water into a slurry and add it to the berries to thicken to a medium to heavy viscosity. Stir vigorously to avoid lumps
3. Remove the cinnamon, add the Kirsch or Raspberry liquor and pour either into a big bowl or into portion size cups.
4. Refrigerate and serve cold
5. For the vanilla sauce combine milk, vanilla bean and half of the sugar. Bring to a boil.
6. Combine egg yolks and the remaining sugar.
7. Temper the liaison with some of the boiling milk.
8. Combine the liaison with the remaining milk.
9. Cook slowly to the stage of nappé or 180˚F, stirring constantly.
10. Remove immediately from stove, strain through a fine sieve into a bain-marie and cool quickly in an ice bath.
11. Serve well chilled with the berry pudding
For more information visit www.pearlfarmersmarket.com.
