This recipe is originally from: my mum’s recipe folder


Grieß / fine grit 80 g
Whipping cream 200 ml
Vanilla pod 1
Sugar 200 g
Eggs 2, separated
Grand Marnier 50 ml
Gelatine 7 pieces (7 blatt)


  • Original recipe calles for 300ml whipping cream. Sarah prefers this reciped less cream heavy.
  • Vanilla sugar works well as replacement for the vanilla pod.
  • The original recipe calls any orange liqueur. I ihave found that Grand marnier works well.
  • I have found that the grits cool very well in cool water bath (cool tap water will do). I find this preferable to placing a warm dish into the fridge. Stirring from time to time is advised.


  • Heat milk with 160g sugar and scraped out seed of 1 vanilla pod.
  • Add grits to boiling milk and stir until mixture thickens to a porridge-like consistency.
  • Fill grits to a new bowl and add 2 egg yolks.
  • Soak gelatine in water.
  • Warm orange liqueur a little and dissolve gelatine.
  • Add gelatine to grits and cool mixture in fridge or cool water bath.
  • Whip cream.
  • Whip egg whites with remaining sugar (40 g).
  • As soon as grits have cooled and started to solidify around the edges, add whippind cream and then add stiff egg whites.
  • Transfer mixture to serving bowl and place in fridge for >3h.