Mousses & Custards

Featured Recipe

Red Raspberry Pudding

Servings: 2 
Serving size: 1/2 cup
    • 8 oz. The Perfect Purée Red Raspberry,  thawed
    • 1/4 cup granulated sugar
    • 3 tbsp. dry red wine
    • 1 tbsp. quick-cooking tapioca
    • Creme fraiche or whipped cream and raspberries for garnish

Method:
1. In a medium saucepan stir together all ingredients except creme fraiche. Bring mixture to boiling, stirring constantly. Reduce heat; simmer, stirring frequently, for 25 minutes, or until thickened.
2. Pour pudding into 2 individual serving dishes; cool. Cover and refrigerate 8 hours or overnight.
3. To serve, top each serving with creme fraiche or whipped cream and fresh raspberries.

Serving Suggestion:
Try layering this pudding with fresh berries and creme fraiche in tall parfait glasses. Or serve this pudding over pound cake or angel cake. You can also use it in a trifle, layered with cake cubes and fresh fruit.
Flavor Twists:
Next time, mix up this pudding with Blackberry, Strawberry, Apricot, Mango, White Peach, Black Currant, or Papaya.
  • Lychee
  • Blueberry
  • White Peach
  • Lemon Zest
  • Cherry
  • Apricot
  • Meyer Lemon
  • Coconut
  • Pear
  • Roasted Red Pepper
  • Strawberry
  • Green Apple
  • Key Lime
  • Papaya
  • Mango
  • Pomegranate
  • Passion Fruit
  • Prickly Pear
  • Tamarind
  • Banana
  • Blackberry
  • Pink Guava
  • Kiwi
  • Red Raspberry
  • Black Currant
  • Orange
  • Blood Orange