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Raspberry Rose Pudding

Difficulty:Easy

Ingredients

  • ■   salt
  • ■   8 oz raspberries
  • ■   8 oz Whipped cream/Coconut whipped cream/ White chocolate

Description

1/4 cup cornstarch 1/4 teaspoon salt 1 cup cold water 2 large egg yolks 20 ounces raspberries, fresh or frozen and thawed, plus more to serve 1/2 cup sugar 1 lemon, juiced, about 3 tablespoons 1/2 to 1 teaspoon rosewater Whipped cream or coconut whipped cream, to serve White chocolate, to serve Whisk the cornstarch and salt together in a medium bowl. Slowly pour in 1 cup water, whisking constantly until smooth. Whisk in the egg yolks. Puree the raspberries with the sugar and lemon juice in a blender until smooth and liquefied. Pour through a fine-mesh sieve into a 3-quart saucepan. Use a spoon to press as much liquid as possible out of the raspberry pulp (you should have about 3 cups total). Turn the heat onto high and bring the fruit to a simmer, stirring frequently. Turn off the heat. Whisk about half of the hot raspberry mixture into the bowl with the cornstarch and egg yolks. Pour this slowly back into the pan, counting to 10 as you do and whisking vigorously. Turn the heat back on to medium. Bring the pudding to a full boil, whisking frequently; this will take 2 to 5 minutes. Large bubbles will rise up very slowly, making a noise like gloop or plop. Simmer for 2 minutes, whisking frequently. Turn off the heat and whisk in the rosewater. Immediately pour the hot pudding into a shallow container. (If you notice lumps, you can pour the pudding though a fine-mesh sieve to make it smoother.) Place plastic wrap or buttered wax paper directly on the surface of the pudding to cover it. Put a lid on the dish and refrigerate. Chill for 2 hours, or until completely cold, before eating. Best eaten within 3 days. Serve in dessert cups or Champagne glasses with regular whipped cream or dairy-free coconut whipped cream. Roughly chop the white chocolate or use a vegetable peeler to make thin shavings, and top the pudding with these. Recipe Notes For a creamy pudding: The pudding is delicious served straight from the fridge, but I also like to whisk it with a balloon whisk or hand beaters to make it creamy and light after refrigeration. Recipe and photo from thekitchn.com

  • 1. Whisk the cornstarch and salt together in a medium bowl.
  • 2. Slowly pour in 1 cup water, whisking constantly until smooth.
  • 3. Whisk in the egg yolks.
  • 4. Puree the raspberries with the sugar and lemon juice in a blender until smooth and liquefied.
  • 5. Pour through a fine-mesh sieve into a 3-quart saucepan.
  • 6. Use a spoon to press as much liquid as possible out of the raspberry pulp (you should have about 3 cups total).
  • 7. Turn the heat onto high and bring the fruit to a simmer, stirring frequently.
  • 8. Turn off the heat.
  • 9. Whisk about half of the hot raspberry mixture into the bowl with the cornstarch and egg yolks.
  • 10. Pour this slowly back into the pan, counting to 10 as you do and whisking vigorously.
  • 11. Turn the heat back on to medium. Bring the pudding to a full boil, whisking frequently; this will take 2 to 5 minutes.
  • 12. Large bubbles will rise up very slowly, making a noise like gloop or plop.
  • 13. Simmer for 2 minutes, whisking frequently.
  • 14. Turn off the heat and whisk in the rosewater.
  • 15. Immediately pour the hot pudding into a shallow container.
  • 16. (If you notice lumps, you can pour the pudding though a fine-mesh sieve to make it smoother.)
  • 17. Place plastic wrap or buttered wax paper directly on the surface of the pudding to cover it.
  • 18. Put a lid on the dish and refrigerate.
  • 19. Chill for 2 hours, or until completely cold, before eating.
  • 20. Best eaten within 3 days.
  • 21. Serve in dessert cups or Champagne glasses with regular whipped cream or dairy-free coconut whipped cream.
  • 22. Roughly chop the white chocolate or use a vegetable peeler to make thin shavings, and top the pudding with these.
  • 23. Recipe Notes For a creamy pudding: The pudding is delicious served straight from the fridge, but I also like to whisk it with a balloon whisk or hand beaters to make it creamy and light after refrigeration.
  • 24. Recipe and photo from thekitchn.com

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