Red Berry Pudding Vanilla Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I haven't tried this myself, but it looks fantastic. Recipe courtesy of READER'S DIGEST, COOK NOW, SERVE LATER. Prep time doesn't include chill time Ingredients:
3-10oz pkg frozen raspberries, thawed &drained (juice reserved) |
3 -10 oz pkg frozen strawberries, thawed & pureed |
1 1/2 lbs cherries pitted & quartered or 2 cans sweet cherries drained (juice reserved) |
5 1/2 cups grape juice |
1 cup = 2 tbsp sugar |
zest of 3 limes (aprox 4 tsp) |
1/4 cup lime juice |
1 cup cornstarch |
1 1/2 cups dry red wine |
vanilla cream |
1 1/2 cups heavy cream |
1 tsp vanilla |
4 tsp confectioners' sugar |
Directions:
1. In a 2 quart measuring cup, combine the raspberry juice, strawberry puree & cherry juice (if using canned).
2. Add enough grape juice to yield 1 1/2 quarts.
3. Pour mixture into a saucepan.
4. Add 3 cups more of the juice.
5. Stir in the sugar, lime juice and zest.
6. Bring to a boil over moderate heat, stirring occasionally.
7. Meanwhile, in a med bowl, wisk together the cornstarch and wine, making a smooth paste.
8. When juice boils, slowly pour in the cornstarch mixture, wisking vigorously.
9. Reduce heat to low;cook, stirring constantly, until mixture bubbles and is thickened and clear, about 3 minutes.
10. Stir in raspberries and cherries; heat 1 minute more.
11. Transfer to individual serving dishes. Lay plastic wrap directly on surface.
12. Let cool to room temperature, then refrigerate until completely cooled and set. J
13. ust before serving prepare the vanilla cream by beating all ingredients until thick peaks appear.
14. Dollop on top of fruit just prior to serving.
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