Like Jell-O, but all grown up, these tart little puddings have a bracing fruitiness that is just what’s needed after a sumptuous holiday spread. The scarlet juices of pomegranates, lingonberries, and raspberries are bound into a very soft gelée.
View more of our favorite recipes from this issue.
2000s Recipes + Menus
Red-Fruit Puddings
Serves8 to 12
- Active time:25 min
- Start to finish:4 hr (includes chilling)
December 2008
- 3 (12-oz) packages unsweetened frozen raspberries, thawed
- 2 (1/4-oz) packages unflavored gelatin
- 1 cup bottled pomegranate juice
- 2 cups bottled wild lingonberry sauce or lingonberries (from two 14-oz jars)
- 1/2 cup sugar
-
Accompaniment:
lightly sweetened whipped cream
-
Purée raspberries with their juices in a food processor, then force though a fine-mesh sieve into a bowl, discarding solids.
-
Sprinkle gelatin over pomegranate juice in a medium saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin has dissolved. Stir in lingonberry sauce and sugar. Cook, stirring, until sugar has dissolved and sauce has melted. Stir into berry purée.
-
Quick-chill in an ice bath, stirring occasionally, until mixture begins to mound, about 30 minutes. Pour into dishes or glasses and chill until set, at least 3 hours.
Cooks’ note: Puddings can be chilled up to 3 days.
- Keywords
- ruth cousineau,
- winter holidays,
- fruit,
- dessert,
- winter
Ratings
Comments
Post a Comment