Real Raspberry Pudding with Raspberry Whipped Cream and Macerated Berries
Recipe and photo by Tami Ganeles Weiser
Prep Time: 30 minutes Chilling Time: 8 hours Cook Time: 15 minutes
Can’t get enough raspberry flavor? This recipe uses real raspberries and dried raspberries to make a pudding that will rock your raspberry socks off. It is rich, so the portions are small, but oh so filling, easy to make ahead, and incredibly satisfying.
2⅓ cups heavy cream
1 cup whole milk
2 teaspoons vanilla bean paste
2 pints fresh raspberries
1 pound dried raspberries, Sid Wainer brand preferred
4 egg yolks, room temperature
1 cup granulated sugar
2 pints assorted fresh berries
¼ cup raspberry liqueur
1 cup heavy cream, well chilled
3 tablespoons confectioners’ sugar
1 tablespoon raspberry liqueur
- For the raspberry pudding: Combine the cream, milk, vanilla bean paste, and the fresh and dried raspberries in a medium saucepan set over medium-low heat. Heat just until the mixture comes to a gentle boil. Remove from the heat, cover, and let stand for 10 minutes, or until the dried fruits are very plump and completely softened. Transfer to the bowl of a food processor or a blender and blend until smooth, but still very seeded. Return to the pot and set aside.
- Prepare an ice bath by placing a large bowl of ice water into the sink. Place a large, clean bowl into the ice bath, positioning it securely so that it will stay very still. Place a fine-mesh sieve over the top bowl.
- In a medium glass or metal bowl, whisk the egg yolks and granulated sugar until pale yellow and thickened.
- Reheat the cream-and-fruit mixture to a gentle boil. Do not let it scald or boil over.
- Slowly drizzle the cream-and-fruit mixture into the egg mixture, a little at a time, whisking constantly. Continue drizzling and whisking until completely incorporated.
- Reduce the heat to low, return the pot to the heat, and pour the custard back into the pot, still whisking. Switch to a spoon and cook, stirring continuously, for 5 minutes, until the custard is thickened. (Do not let it boil or the mixture will curdle. If steam begins to rise from the custard, briefly remove the pot from the heat to cool slightly while continuing to stir).
- Pour the hot mixture quickly through the fine-mesh sieve into the chilled bowl in the ice bath, pressing and scraping it with the spoon. (This takes a little elbow grease, but you can run it quickly through a food mill instead if you have one.) Stir the custard as it cools. When cool to the touch, pour into 6 small bowls or ice cream dishes, cover with plastic wrap and refrigerate for at least 8 hours or overnight. This can be refrigerated up to 2 days.
- When you are ready to serve, place the mixed berries into a small mixing bowl with the liqueur and stir to coat. Set aside.
- Make the whipped cream: Pour the chilled cream into the chilled mixer bowl fitted with a whisk attachment, or if you are using a handheld mixer or whisk, into a large bowl, and whisk until just fluffy. Add the confectioners’ sugar and liqueur and whisk until the mixture holds soft peaks.
- Add 2 to 3 tablespoons of whipped cream to each bowl of pudding and decorate with the berries. Serve immediately.