Eggless Raspberry Pudding
Eggless Raspberry Pudding is a delicious and creamy summer dessert. It is so easy to make with few ingredients. I hope you’ll like it. So try this eggless raspberry pudding
Eggless Raspberry Pudding is a delicious and creamy summer dessert. It is so easy to make with few ingredients. I hope you’ll like it. So try this eggless raspberry pudding and let me know how it turned out in the comments!
Eggless Raspberry Pudding
Furthermore, I would like to share some of my suggestions for making perfect eggless raspberry pudding. Firstly, try to add fresh raspberries to this recipe. But if you don’t have fresh berries, then add frozen berries. You could also use strawberries instead of raspberries. Finally, to easily unmold pudding – pour 1 cup of boiling water into a small bowl. Then dip the serving bowl into the water for few seconds. Then run a knife around the edges of the serving bowl and invert onto a serving plate. You may also like Mango Pudding. So try this also.
Eggless Raspberry Pudding 2018-05-31 08:54:08
Serves 3 Print Prep Time 00:25 Cook Time 00:03 Total Time 00:28
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 https://theindianclaypot.com/
Eggless Raspberry Pudding
Serves 1
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.
