Red Berry Pudding
Red berry pudding is a recipe with fresh ingredients from the fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g red currants
- 250 g strawberries
- 200 g Raspberries
- 200 g blackberries
- 100 g sugar
- 0.5 l red currant juice
- 0.5 lemon (juice)
- 30 g cornstarch
- 2 sprigs mint (for garnish)','250 g whipping cream','750 ml milk','1 vanilla bean','3 egg yolks','30 g sugar','0.5 tsp flour
Instructions
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1.
Reserve 4 small sprigs of currants, then strip the rest from the stems with a fork and wash them. Clean strawberries, raspberries and blackberries. Place 200 g red currants, half the strawberries, raspberries and blackberries in a pot, sprinkle with sugar, add lemon juice and currant juice, and heat. Let simmer for a few minutes, strain the fruit through a sieve, re‑boil. Mix cornstarch with a little cold water, stir into the fruit purée, bring to a boil several times. Fold in the remaining fruit, warm briefly, pour into bowls and refrigerate. Before serving add the leftover currants.
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2.
Whisk milk with scraped vanilla bean and bring to a boil, then remove from heat and let cool.
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3.
Beat egg yolks with sugar until creamy, fold in flour. Slowly stir the slightly cooled milk into the yolk mixture, return everything to the pot and thicken over low flame while constantly whisking; do not boil.
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4.
If desired strain the vanilla milk again, let it cool, dust the surface lightly with sugar to prevent a skin from forming.
