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Raspberry Pudding
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Source: https://recipheon.com/en/recipes/desserts/raspberry-pudding
About this recipe
This raspberry pudding is a homemade milk dessert with fresh fruit flavor and light tartness. Raspberries balance the sugar and give the pudding natural color. Mash them, warm them briefly with part of the milk, or press them through a strainer for a smoother texture. Egg yolks and potato starch thicken the mixture into a creamy pudding that remains light in flavor.
Ingredients
350 ml milk
150 g raspberries
2 egg yolks
2 tablespoons potato starch
2 tablespoons sugar
Steps
Whisk the cold milk, egg yolks, sugar, and starch into a completely smooth thickening base before combining it with the raspberry milk.
Mash the raspberries and press them through a strainer if you do not want seeds; combine them with the remaining heated milk—about 200 ml.
Gradually add the starch mixture to the raspberry milk, stirring constantly so the fruit does not stick.
Cook the raspberry pudding over low heat for 1–2 minutes, until thickened and no longer tasting of raw starch.
Serve immediately or chilled; for a garnish, use additional fresh raspberries not included in the ingredient list.
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