Eggless Raspberry Pudding

Are you looking for a delicious and easy-to-make summer dessert? Look no further than eggless raspberry pudding! This creamy pudding is bursting with fruity raspberry flavor and is made with just a few simple ingredients.

To make the perfect eggless raspberry pudding, I recommend using fresh raspberries whenever possible. However, if fresh berries aren't available, frozen berries work just as well. You could even switch things up and use strawberries instead of raspberries for a different flavor profile.

Once your pudding is ready to serve, follow this simple tip for easy unmolding. Pour 1 cup of boiling water into a small bowl and dip your serving bowl into the water for a few seconds. Then, run a knife around the edges of the serving bowl and invert onto a serving plate.

Have you tried making eggless raspberry pudding before? Let me know in the comments how it turned out!

You may also like Mango Pudding. So try this also.

Eggless Raspberry Pudding 2018-05-31 08:54:08

Eggless Raspberry Pudding

Serves 3
Prep Time: 00:25
Cook Time: 00:03
Total Time: 00:28

Ingredients

• 150g Fresh Raspberries
• 1/2 cup Milk
• 1&1/2 tsp Unflavored Gelatine Powder
• 1/8 tsp Salt
• 1/3 cup Sugar
• 1 tsp Vanilla Essence
• 3/4 cup Heavy Whipping Cream

Instructions

• Place the raspberries in a blender and blend until smooth.
• Then strain the puree through strainer to remove the seeds and keep it aside.
• Off the heat, place the milk in a medium sauce pan, sprinkle the gelatin evenly over the milk and set aside for 10 mins.
• Now add the sugar, salt to the gelatin mixture and mix well.
• Then add raspberry puree and vanilla eseence, mix well.
• Heat over high heat, stirring constantly, until the mixture becomes slightly thick. This should take about 2 to 3 mins.
• While stirring constantly, add in the whipping cream.
• Remove from the heat and set the pan over an ice bath.
• Stir continuously until the mixture cools.
• Pour the mixture into serving bowls evenly.
• Cover the bowls with cling film and refrigerate for at least 4 hours or overnight.
• Now tasty eggless raspberry pudding is ready to serve.
• Unmold from the bowls and serve immediately.

By Santhi Therese
The Indian Claypot

Place the raspberries in a blender

and blend until smooth.

Then strain the puree through a strainer

to remove the seeds and keep it aside.

Off the heat, place the milk in a medium saucepan, sprinkle the gelatin
evenly over the milk and set aside for 10 mins.

Now add the sugar, salt to the gelatin mixture and mix well.

Then add raspberry puree and vanilla essence, mix well.

Heat over high heat, stirring constantly, until the mixture becomes slightly thick.
This should take about 2 to 3 mins.

While stirring constantly, add in the whipping cream. Remove from the heat and set the pan over an ice bath. Stir continuously until the mixture cools.

Pour the mixture into serving bowls evenly. Cover the bowls with cling film and
refrigerate for at least 4 hours.