02 03 Remya's Baking : Rose and Berry Pudding 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

Rose and Berry Pudding

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Hi my dear readers.....Happy Valentine's day to u all... Here, when my feet moves forward to the streets, I could see shops  are lighted up with heart shapes projected..... I feel everyone is in big celebration mood and me too.....



Holding your sweet ones arms make you strengthened.... and gives you lots of excitement to live each moment, love each moment and never lose any moment ..... I don't know whether a special day is required for those precious moments. But we all love to celebrate and if we need a reason for celebration, why to spare it... so I too love to have a day like this......




I know I'm posting lots of sweet recipes with berries...... Its all because of this beautiful Valentine season.... I really love Faith Durand's Bakeless sweets recipes. This is another no bake dessert after cheese cake budino and Vanilla pannacotta.  By Gods grace it came out well. 



Ingredients:
10 oz (280 g) of raspberries
10 oz (280 g) of  strawberries
2 large egg yolks
1/4 cup of cornstarch (corn flour)
1/4 teaspoon of salt
1/2 to 1 cup of sugar (Depends on the sweetness of the berry puree)
1 teaspoon of rose water
1 cup of water

Topping:
Whipping cream
Fresh raspberry or strawberry

Method:
In a blender or mixer grinder, puree the raspberry, strawberry and sugar, strain it into a saucepan to remove the seeds out. Set aside. 

In a bowl, put corn starch and salt , whisk without any lumps. Pour one cup of water and whisk and avoid any lumps. Whisk in the egg yolks.

Heat the sauce pan on high and bring the fruit puree to boil, stirring frequently to avoid sticking to the bottom.

Pour about a cup of hot fruit puree into the corn starch egg yolk mixture, whisking the mixture continuously. When it is combined well without lumps, bring the entire mixture- fruit & corn starch back to the sauce pan, again continue whisking on medium heat. 

When the pudding thickens well, reduce its volume and bubbles coming out, turn the heat to low and let it simmer for 2 to 3 minutes, whisking continuously. Now turn off heat and add rose water and mix it well

Instantaneously pour the hot mixture into shallow container. Cover the top with a plastic wrap or cling and refrigerate for at least 4 hours or overnight.

When ready to serve, top with whipping cream and fresh fruits.



This could be served at any time after the meal. It tastes best when refrigerated for one day as the tartness and sugar gets well stabilized. So try and enjoy with your loved ones :-).


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