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PUDDING - Cranberry-Lemon Pudding
Nb persons: 4
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| Cranberry-lemon pudding Make white chocolate pudding (recipe below). While it chills, bring 8 oz cranberries, ½ cup sugar, and ½ cup water to a boil in a saucepan (reserve 12 cranberries for garnish). Boil until cranberries burst and liquid reduces, 5 minutes. Toss reserved cranberries in sugar to coat. Remove sauce from heat and stir in ½ tsp lemon zest and 1 tsp lemon juice; cool until thickened. Layer pudding and cranberry sauce in each of 4 glasses. Garnish with sugared cranberries and lemon peel. WHITE CHOCOLATE PUDDING | |
| 3 Tbsp | granulated sugar |
| ¼ cup | cornstarch |
| ½ tsp | salt |
| 2½ cups | whole milk |
| 1½ cups | heavy cream |
| 2 (4-oz) bars | white chocolate, broken up |
| 4 Tbsp | unsalted butter |
| 1 tsp | vanilla extract |
1. In a saucepan, whisk sugar, cornstarch, cocoa powder, and salt to combine. Slowly whisk in milk and cream.
2. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking until mixture thickens, 1 to 2 minutes.
3. Remove saucepan from heat and add chocolate, butter, and vanilla. Whisk until chocolate melts and mixture is blended.
4. Scrape pudding into a bowl and press plastic wrap over the surface. Refrigerate until chilled.
Makes 4 servings.
Read more: Smores Pudding Recipe - Chocolate Pudding Recipes - Redbook
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