📝 About This Recipe
Götterspeise, literally translated as 'Food of the Gods,' is a nostalgic German dessert that transcends the simple concept of gelatin with its vibrant colors and sophisticated clarity. Traditional versions favor woodruff (Waldmeister) or raspberry flavors, offering a refreshing, translucent wobble that has been a staple of German childhoods and garden parties for generations. This recipe elevates the classic by using high-quality juices and a silky homemade vanilla cream sauce that balances the tart sweetness of the jelly.
🥗 Ingredients
The Woodruf Jelly (Green)
- 250 ml Woodruff syrup (Waldmeister) (high-quality, intense green syrup)
- 250 ml Water (filtered)
- 12 grams Gelatin powder (white, unflavored (approx. 1 packet))
- 2 tablespoons Sugar (adjust based on syrup sweetness)
- 1 teaspoon Lemon juice (freshly squeezed)
The Raspberry Jelly (Red)
- 400 ml Raspberry juice or nectar (100% fruit content preferred)
- 12 grams Gelatin powder (white, unflavored)
- 50 grams Sugar (granulated)
- 100 grams Fresh raspberries (for suspension in the jelly)
Homemade Vanillesauce (Vanilla Cream)
- 400 ml Whole milk (full fat for richness)
- 100 ml Heavy cream (33% fat or higher)
- 3 large Egg yolks (at room temperature)
- 1 piece Vanilla bean (scraped for seeds)
- 1 teaspoon Cornstarch (for a slight thickening)
- 40 grams Sugar (superfine)
👨🍳 Instructions
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1
Prepare the Woodruff layer: Place 250ml of cold water in a small saucepan and sprinkle 12g of gelatin over the surface. Let it bloom for 5-10 minutes until it looks spongy.
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2
Gently heat the gelatin and water over low heat, stirring constantly. Do not let it boil, as temperatures above 80°C (176°F) will destroy the gelatin's setting properties.
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3
Once the gelatin is fully dissolved and the liquid is clear, stir in the woodruff syrup, sugar, and lemon juice. Mix until well combined.
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4
Pour the woodruff mixture into individual glass bowls or one large decorative mold. If using individual glasses, fill them halfway. Refrigerate for at least 2 hours until partially set.
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5
Prepare the Raspberry layer: Repeat the blooming process by sprinkling another 12g of gelatin over 100ml of the raspberry juice. Let sit for 5 minutes.
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6
Heat the remaining 300ml of raspberry juice with the sugar in a separate pot until the sugar dissolves. Stir in the bloomed gelatin mixture until completely melted.
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7
Allow the raspberry liquid to cool to room temperature. Once cool, gently drop fresh raspberries into the woodruff layer (if it has set enough to hold them) and pour the raspberry liquid over the top.
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8
Return the dessert to the refrigerator for a minimum of 4-6 hours, or ideally overnight, to achieve the perfect 'wobble'.
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9
Make the Vanillesauce: In a medium saucepan, combine milk, cream, and the scraped vanilla seeds and pod. Bring to a very light simmer, then remove from heat.
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10
In a bowl, whisk egg yolks, sugar, and cornstarch until pale and fluffy. Slowly pour a ladle of the hot milk into the egg mixture while whisking constantly to temper the eggs.
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11
Pour the egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a wooden spoon, until the sauce thickens enough to coat the back of the spoon. Do not boil.
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12
Strain the sauce through a fine-mesh sieve into a bowl. Cover with plastic wrap touching the surface to prevent a skin from forming, and chill thoroughly.
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13
To serve, either serve directly in the glasses or briefly dip the bottom of the mold in hot water to unmold onto a plate. Pour a generous amount of cold vanilla sauce around or over the jelly.
💡 Chef's Tips
Never let the gelatin boil, as it will lose its gelling power and result in a liquid mess. If you cannot find woodruff syrup, lime juice with a drop of green food coloring and a hint of almond extract is a decent substitute. For a crystal-clear jelly, skim off any foam that forms on the surface of the liquid before pouring it into the molds. To easily unmold the jelly, lightly grease the mold with a flavorless oil (like sunflower) before pouring the liquid in. Always use cold vanilla sauce; the contrast between the cold jelly and the creamy sauce is the hallmark of this dish.
🍽️ Serving Suggestions
Serve with a dollop of lightly sweetened whipped cream on top for extra decadence. Pair with a glass of Riesling or a sparkling 'Sekt' for a sophisticated adult dessert. Garnish with a sprig of fresh mint or sweet woodruff leaves to emphasize the herbal notes. For a festive look, serve alongside 'Waffelherzen' (German heart-shaped waffles). Add a few fresh berries on the side for a pop of tartness and texture.