Red Berry Pudding with Cream

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

Kitchen of Light: New Scandinavian Cooking

Kitchen of Light

By Andreas Viestad

Published 2003

  • About

DIFFERENT VERSIONS OF THIS PUDDING CAN BE MADE ACCORDING TO THE SEASON, SOMETIMES USING A COMBINATION OF RASPBERRIES AND CURRANTS, SOMETIMES RASPBERRIES AND STRAWBERRIES. COMMON TO ALL VERSIONS IS A THICKENED BERRY PUREE SERVED WITH SLIVERED ALMONDS AND CREAM. I USE A LITTLE BIT OF WHITE WINE AND VANILLA IN MY RECIPE, AND ALTHOUGH SOME TRADITIONALISTS MAY FROWN WHEN I TELL THEM, FEW DO WHEN THEY TASTE THE RESULT.

Ingredients

  • pounds raspberries
  • ½ pound red currants, stemmed
  • ½ cup dry white wine
  • 2 to 4 tablespoons superfine sugar, or more to taste
  • ½ vanilla bean, split lengthwise in half
  • 2 teaspoons cornstarch or potato starch
  • 1 pound strawberries, hulled and coarsely chopped
  • ¼ cup slivered almonds
  • ½ cup heavy (whipping) cream

    Method

    Place the raspberries and red currants in a blender or food processor and blend until pureed.

    In a stainless steel saucepan, bring the wine to a boil. Add the raspberry and red currant mixture, 2 tablespoons of the sugar, and the vanilla bean. Simmer over low heat for 10 minutes. Add the cornstarch, stir, and gently bring to a boil. The pudding should thicken somewhat but still be rather loose. Add more sugar to taste if necessary. Add the strawberries, bring to a boil, and remove from heat. Transfer to a bowl, cover, and refrigerate for at least 1 hour.

    Spoon the pudding into individual bowls. Sprinkle with slivered almonds and serve the cream in a pitcher on the side.