(Postcard replacement for August 8, 2009--no reflections, just describing food)
Tart and sweet. Need I say more? Read-on.
Rote Grütze: a mélange of berries suspended in a thick, viscous syrup. The various berries mixed together create a tingling sensation atop the tongue while leaving seeds stuck between the teeth. Strawberries? Raspberries? Blueberries? This mixture looks a dark, opaque red in color. Although I can’t discern the individual components, I can say that it tastes quite tart if ingested alone.
Enter vanillasauce. Creamy and sweet; like melted ice cream except less viscous and more yellow.
Neither the Rote Grütze nor vanillasauce are special on their own. However, mix them together and you get a product whose whole is greater than the sum of its parts. Emergent complexity—a dance of taste molecules creating a beautiful fugue on my tongue. The vanillasauce cuts down the berries’ tartness just enough while adding a hint of vanilla flavoring. Although the two begin as separate layers, a little action with the spoon created a reddish-pink dessert that took every bit of willpower not to wolf down. Needless to say, I went back for seconds.
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