https://whiteonricecouple.com/recipe_print/37708
Strawberry-Blackberry Pudding
Makes 3 1/2 cups
Ingredients
- 1 1/2 cups (360ml) water
- 1/4 cup (32g) cornstarch
- 1/4 teaspoon kosher salt
- 2 egg yolks
- 12 ounces (340g) blackberries , fresh or frozen (thawed)
- 12 ounces (340g) strawberries , fresh or frozen (thawed)
- 1/2 cup (100g) sugar
- 3 Tablespoons (45ml) fresh lemon juice (about 1 average lemon)
Method
- Whisk together the water, cornstarch, and salt until well combined. Whisk in the egg yolks. Set aside.
- Blend the blackberries, strawberries, sugar, and lemon juice into a puree. Pour the puree into a saucepan and bring to a simmer over high heat. Remove from the heat.
- Whisk about 1 cup (240ml) of the hot puree into the cornstarch mixture. Pour the tempered cornstarch/berry mixture into the saucepan with the remaining puree, whisking vigorously.
- Return the saucepan to the cooktop and heat over medium heat. Bring the pudding to a boil, whisking frequently. The pudding will thicken and the bubbles will rise large and slow, making a "gloop or plop" sound - as the author of Bakeless Sweets perfectly describes.
- Continue to simmer for 2 minutes, whisking frequently. Immediately strain the pudding through a wire mesh sieve. Pour the strained pudding into a shallow container and cover with a piece of plastic wrap or butter wax paper directly touching the top surface of the pudding. Chill for at least 2 hours and serve in dessert cups with a fresh whipped cream. Best eaten within 3 days.
I didn't think this was thick enough to serve as a pudding; I also thought it had a very bitter aftertaste - probably from my blackberries (no one else that tasted it seemed as sensitive to the bitterness as I was though). Instead of serving it as a pudding, I made a layered dessert with crushed Chinese French cookies, the pudding and whipped cream stabilized with sour cream and granulated sugar. The whipped cream help alleviate the bitterness the cookies improved the texture (IMO).
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