Red Berry Pudding with Vanilla Sauce

Ingredients

• 250 g red currants
• 250 g strawberries
• 250 g raspberries
• 40 g coconut blossom sugar (2 tbsp)
• 40 g cornstarch (3 tbsp)
• 500 ml milk (1.5% fat)
• 0.5 Vanilla bean
• 1 egg yolk
• Salt

Instructions

1. 1.

   Wash the currants, drain and separate the stems with a fork.

2. 2.

   Wash, clean, and quarter the strawberries; gently rinse the raspberries if desired.

3. 3.

   Bring the currants, 80 ml water, and 30 g coconut blossom sugar to a boil, simmer for 3 minutes, then strain through a sieve.

4. 4.

   Return the currant puree to the pot. Whisk 30 g cornstarch with 45 ml water, stir into the puree, and bring to a gentle boil while stirring.

5. 5.

   Fold in the raspberries and strawberry quarters. Spoon the red pudding into serving bowls or plates and cover to cool.

6. 6.

   For the vanilla sauce, whisk 4 tbsp milk with the remaining cornstarch.

7. 7.

   Slice the vanilla bean lengthwise, scrape out the seeds, and add both the split bean and seeds to the remaining milk; bring to a boil. Stir in the mixed starch and simmer.

8. 8.

   Separate the egg: beat the yolk with a pinch of salt, gradually whisk in some hot vanilla milk, then finish with the rest of the vanilla milk. (Reserve the white for another use.)

9. 9.

   Taste the sauce with the remaining coconut blossom sugar, cool while stirring occasionally.

10. 10.

    Remove the vanilla bean from the sauce. Serve the red pudding together with the vanilla sauce.