Recipes

Red-Fruit Puddings

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Red-Fruit Puddings

Red-Fruit Puddings

amanda

Equipment

  • - KitchenAid Stand Mixer with Prep Mode

  • - Food Processor (e.g., Cuisinart 7-Cup)

  • - Silicone Spatula Set

  • - Digital Kitchen Scale

  • - Measuring Cups & Spoons Set (e.g., OXO Good Grips Stainless Steel)

  • - Pint-Sized Ice Cream Scoop (e.g., Bittman Classic Ice Cream Scooper)

  • - Parchment Paper Sheets

  • - Rubber Spatula (e.g., FlexiSpat Super Stretch Silicone Spatula)

  • - Airtight Storage Containers (e.g., Lock & Load Stainless Steel Stacking Bowl Lids)

  • - Cooling Rack (e.g., Wilton Perforated Flexible Wire Baking Racks)

  • - Mixing Bowls (e.g., Rubbermaid RM-70182 5Qt Pint Measuring Bowl)

Ingredients

  • 3 (12-ounces) packages unsweetened frozen raspberries, thawed

  • 2 (1/4-ounces) packages unflavored gelatin

  • 1 cup bottled pomegranate juice

  • 2 cups bottled wild lingonberry sauce or lingonberries (from two 14-ounces jars)

  • 1/2 cup sugar

  • Accompaniment: lightly sweetened whipped cream

Instructions

1

Instruction 1

Pur&ée raspberries with their juices in a food processor, then force though a fine-mesh sieve into a bowl, discarding solids.
2

Instruction 2

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.
3

Instruction 3

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.
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