Sunday, February 15, 2015

Raspberry Rose Pudding



Valentine's Day is synonymous with boring boxes of chocolate and cliché bouquets of roses. While some people may find those things lovely, I am just not one of those people.  I like to celebrate with things that are a little more outside of the box and thoughtful.  That's why when I found a recipe for raspberry rose pudding, I was immediately intrigued and got to cooking.

In a world full of truffles, brownies, and cake decorating, it seems as though pudding has become a bit of a lost art in the baking industry.  The lack of pudding popularity is actually quite curious, considering that it's innately gluten-free and when created from a purée (like this one is) it can easily become dairy-free as well. These traits can be hard to come by in the traditional dessert market, so it seems funny that pudding hasn't quite found it's place amongst one of the many growing food trends. 

My favorite part about this homemade pudding, aside from it's tangy flavor and creamy texture, was the fun I had while dressing it up to photograph.  Serving the dessert in heart-shaped marbled chocolate cups helped give a little Valentine's Day spirit to the dish, while a dollop of whipped cream and some shaved chocolate added a hint of sweetness.  The end result is a unique, delicious dessert that will leave you begging for more.

Ingredients

1/8 cup cornstarch
1/8 teaspoon salt
1/2 cup cold water
1 large egg yolk
12 oz. fresh red raspberries
3/8 cup sugar
1 lemon, juiced
1/4 teaspoon rosewater
whipped cream, to serve (optional)
white chocolate, to serve (optional)

Directions

Whisk the cornstarch and water together in a small to medium-sized bowl, slowly pouring in the cup of water.  Continue to whisk until smooth, adding in the egg yolk.  Purée the raspberries, sugar, and lemon juice in a blender until liquified. Pour the purée mixture through a fine-mesh sieve into a 3 qt. saucepan, using a spoon to press as much liquid as possible out of the raspberry pulp.  Heat the purée mixture on high to bring to a simmer, stirring frequently.  Turn off the heat, and whisk about half of the hot raspberry mixture into the bowl of cornstach and egg yolk.  Pour this slowly back into the pan, whisking vigorously while doing so. Turn the heat back on to medium, bringing the pudding to a full boil.  Let it simmer for 2 minutes, whisking frequently. Turn off the heat and whisk in rosewater. Immediately pour the pudding into a shallow container, cover, and refrigerator for 2 hours or until completely cold.  Serve with whipped cream and shaved chocolate.

Adapted from The Kitchn dessert recipe.

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