Almond Pudding with Fresh Raspberry Sauce

by Michelle on December 10, 2010

After a while anyone reading my blog is going to realize every member of my family is a pudding fanatic.

We love pudding and I have to become more and more creative to keep up with their tastebuds, but this time I think I outdid myself. Not only is this one of the prettiest puddings I’ve ever made….Gawd, is the Almond Pudding with Fresh Raspberry Sauce good!

I know that some people think pudding is too simple of a dessert to serve at dinner parties but I serve it frequently. Pudding is a light, refreshing dessert that is perfect after any gourmet meal! And everyone enjoys it, especially men. And I always make enough pudding for seconds because I know every male at my table will be asking, rather quietly, “Can I have some more pudding?”

Almond Pudding with Raspberry Sauce
Recipe developed by BigBlackDog

3 eggs, separated
1/2 cup granulated sugar (I used Nevella, a sugar substitute), save a TBL to mix with the egg whites.
3 TBL Tapioca
3 cups milk (I used 2% milk)
1/2 c. sliced Almonds (I crushed the nuts into small and large pieces with my fingers)
1/8 tsp Salt
1 teaspoon vanilla extract
1 recipe of Fresh Raspberry Sauce **See below recipe

Topping:
Whipped Cream
Fresh Raspberries
Sliced Almonds
Dash of Nutmeg

1. Make the Fresh Raspberry Sauce. See below for the recipe.

2. In a heavy bottomed sauce pan add the milk, egg yolks, Tapioca, sugar or sugar substitute and salt and whisk together careful to break the egg yolks. Turn the burner up to medium and heat, stirring to avoid burning until to comes to a full, rolling boil.

3. While the pudding is heating, with an electric hand mixer, beat the egg whites and sugar or sugar substitute to soft peaks.

4. When the pudding has thickened remove from heat and gently mix in the Almonds and Vanilla. Then whisk in the beaten egg whites until well blended.

5. In dessert dishes, place 2-3 tsp of Fresh Raspberry Sauce in the bottom of each dish. Add the Almond Pudding and fill to about 1/4″ from rim of dish. Refrigerate at least 2-3 hours or overnight.

6. When puddings are completely chilled and you are ready to serve top each pudding with Whipped Cream, dash of Nutmeg, Almonds and Fresh Raspberries. Serves 5-6.

Fresh Raspberry Sauce
Recipe developed by BigBlackDog

1 pint of fresh Raspberries (Save whole Raspberries for garnish or better yet buy another 1/2 pint!)
1/8 c sugar (I used Nevella, a sugar substitute)
1 TBL lemon juice
1/4 cup sweet white wine **See Wine Note

Place raspberries in the blender or food processor and thoroughly blend. In a small saucepan over medium-low heat, add raspberries, sugar, lemon juice and wine. Simmer until juices have thickened slightly, about 10 to 15 minutes. To remove the seeds, strain through a fine mesh strainer. This takes some time and if you need to thin the raspberry sauce a bit to strain just add a tsp or so of wine. Discard the seeds.

**Wine Note: Chateau St. Jean’s Riesling is a very sweet white wine. Personally I did not care for this wine but used in desserts it is excellent.

AllRightsReserved@BigBlackDog

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Comments

  • Renee (Kudos Kitchen) December 10, 2010 at 12:37 pm

    You’re right, this is sooo pretty. Almost too pretty to eat (but not really).

  • pam December 10, 2010 at 12:49 pm

    Fellow pudding fanatic here!

  • […] This post was mentioned on Twitter by Michelle Safirstein and beckyblanton, Renee Goerger . Renee Goerger said: Almond Pudding with Fresh Raspberry Sauce http://bit.ly/eRgg1p @BigBlackDogs […]

  • Kayte December 10, 2010 at 5:50 pm

    I am a pudding fan too, if it looks like this one!

  • teresa December 11, 2010 at 12:26 pm

    what a lovely pudding, i love the colors!

  • Melanie December 11, 2010 at 2:32 pm

    Will definitely be making this at some point! Beautiful pudding!!! Make my puddings from scratch too, but mine aren’t this fancy.

  • kat December 12, 2010 at 12:09 pm

    I feel like classic homey desserts are always a bigger hit than over the top fancy ones.

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