raspberry pudding with raspberry coulis

If I hadn’t tasted freshly harvested berries before, I would most likely think that berries are generally sour.

Because that is true of the berries we get here in Singapore. Picked before they are ripe, the berries never really get to develop their sweetness fully.

Hence when I do buy berries here, I only use them for cooking or baking.

And today I am sharing a beautiful recipe – Raspberry Pudding with Raspberry Coulis.

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I love cooking with berries. Not only are they delicious, they also look make everything look so gorgeous!

I just love the vibrant red!

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While my son is crazy about the Mango Pudding I made recently, I am mad about this Raspberry Pudding.

And having said that, let me show you how easy it is to make this.

Start by soaking the gelatin in ice water until softened.

Note: You can use gelatin powder to replace the gelatin sheets but make sure to allow the gelatin powder to bloom in some of the milk before using. Please Google how to bloom gelatin powder.

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Over low heat, whisk the milk, cream and sugar until the sugar has melted. Do not allow the mixture to come to a boil!

Turn off the heat, squeeze excess water from the gelatin and add this to the cream mixture.

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Whisk until the gelatin has completely dissolved. 

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Place the saucepan in an ice bath until the mixture is completely cool.

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Pour the raspberry puree into the mixture. Stir until well-combined.

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Divide the mixture among the pudding jars.

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Chill at least 4 hours (preferably over-night) until the pudding has set.

To make the raspberry coulis, whisk together raspberry puree, sugar and lemon juice until the sugar has completely melted.

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Cook a further 3-4 minutes on low heat so that the sauce thickens a little. Transfer the raspberry coulis into an air-tight container. Chill before using.

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To serve, spoon some raspberry coulis onto the pudding.

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If you like desserts that are a little tart, a little sweet and a whole lot luscious, then this is definitely one you must make!

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Enjoy!

Do you want to learn to make Japanese cream puffs and eclairs? Well, now you can! Cook book author Akiko Nishiyama will be conducting a class to teach you how to make Perfect Cream Puffs and Eclairs on Friday 3 June from 11.00am – 1.30pm at CulinaryOn Singapore.

class

The class style will be “Hands On” class of baking with partially group and partially individual.

The class fee is included recipe, ingredients, apron and cleaning. Ms Nishiyama’s Easy to make and easy to carry “Pasty Cook Book(S$13)” is included to standard and early bird ticket (SOLD OUT).

On the menu: 

Custard Cream Puff

GOURMANDISE, Fresh Cream and Custard Cream Éclair with Fruit

Gougère with Cheese

For the readers of The Domestic Goddess Wannabe, you can get S$15 cash back at the event day if you sign up for the standard ticket! Simply enter The Domestic Goddess Wannabe when you fill in the application form!

Come join me and learn to make some delicious Japanese treats!

Raspberry Pudding With Raspberry Coulis
Serves 4
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For the raspberry pudding
  1. 3 sheets (7g) gelatin
  2. 200g raspberry puree, sieved to remove seeds
  3. 150ml milk
  4. 50ml heavy cream
  5. 25g sugar
For the raspberry coulis
  1. 100g raspberry puree, sieved to remove seeds
  2. 20g caster sugar
  3. 1 teaspoon (5ml) lemon juice
Instructions
  1. Soak the gelatin in ice water until softened.
  2. Over low heat, whisk the milk, cream and sugar until the sugar has melted. Do not allow the mixture to come to a boil!
  3. Turn off the heat, squeeze excess water from the gelatin and add this to the cream mixture.
  4. Whisk until the gelatin has completely dissolved.
  5. Place the saucepan in an ice bath until completely cool.
  6. Pour the raspberry puree into the mixture. Stir until well-combined.
  7. Divide the mixture among the pudding jars.
  8. Chill at least 4 hours (preferably over-night) until the pudding has set.
  9. To make the raspberry coulis, whisk together raspberry puree, sugar and lemon juice until the sugar has completely melted.
  10. Cook a further 3-4 minutes on low heat so that the sauce thickens a little. Transfer the raspberry coulis into an air-tight container. Chill before using.
  11. To serve, spoon some raspberry coulis onto the pudding.
Notes
  1. I used 100ml pudding jars.
  2. You can use gelatin powder to replace the gelatin sheets but make sure to allow the gelatin powder to bloom in some of the milk before using. Please Google how to bloom gelatin powder.
Adapted from Carol
Adapted from Carol
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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