Ingredients with Measurements:
- 1 cup fresh raspberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 3 egg yolks
- 1/2 cup whipped cream
- 1/4 cup raspberry jam
- 1/4 cup sliced almonds
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowls
- Electric mixer
- Piping bag
- Serving dishes
Step-by-step instructions:
1. In a medium saucepan, combine the raspberries, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down, about 5-7 minutes.
2. Remove the pan from the heat and strain the mixture through a fine-mesh sieve into a bowl. Discard the solids and set the raspberry sauce aside.
3. In a separate saucepan, heat the milk and cream over medium heat until it begins to steam.
4. In a mixing bowl, whisk together the egg yolks and vanilla extract until pale and frothy.
5. Slowly pour the hot milk mixture into the egg yolks, whisking constantly to prevent curdling.
6. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
7. Remove the pan from the heat and stir in the raspberry sauce until well combined.
8. Pour the mixture into a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.
9. Chill the pudding in the refrigerator for at least 2 hours or until set.
10. In a mixing bowl, whip the heavy cream until stiff peaks form. Fold in the raspberry jam until well combined.
11. Transfer the whipped cream mixture to a piping bag and pipe onto the chilled pudding.
12. Sprinkle sliced almonds on top of the whipped cream.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Temperature:
Cooking temperature: Medium heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 375
Fat: 21g
Carbohydrates: 43g
Protein: 6g
Sugar: 36g
Sodium: 186mg
Substitutions for ingredients:
- Frozen raspberries can be used instead of fresh raspberries.
- Almond milk can be used instead of whole milk.
- Coconut cream can be used instead of heavy cream.
- Sliced pistachios or hazelnuts can be used instead of sliced almonds.
Variations:
- Substitute the raspberry jam with strawberry or blueberry jam for a different flavor.
- Add a layer of crushed graham crackers or vanilla wafers to the bottom of the serving dish before adding the pudding for added texture.
Tips and tricks:
- Be sure to press the plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
- Use a piping bag to create a decorative swirl on top of the pudding.
- Toast the sliced almonds in a dry skillet over medium heat for added flavor.
Storage instructions:
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This pudding is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the pudding in individual glass dishes or ramekins for an elegant presentation.
Garnishes:
Fresh raspberries, mint leaves, or chocolate shavings can be used as garnishes.
Pairings:
This pudding pairs well with a cup of hot tea or coffee.
Suggested side dishes:
This pudding can be served as a dessert on its own or with a side of fresh fruit.
Troubleshooting advice:
If the pudding is too thick, add a splash of milk to thin it out. If it is too thin, return it to the heat and cook for a few more minutes until it thickens.
Food safety advice:
Be sure to cook the pudding until it reaches a temperature of 160°F to ensure it is safe to eat.
Food history:
Diplomat pudding is a classic French dessert that is traditionally made with vanilla custard and whipped cream.
Flavor profiles:
This pudding has a sweet and tangy raspberry flavor with a creamy and smooth texture.
Serving suggestions:
Serve this pudding chilled as a refreshing dessert after a meal.
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