Russian Blueberry and Raspberry Pudding
Indulge in the creamy decadence of Russian Blueberry and Raspberry Pudding, a dessert that beautifully marries silky vanilla custard with the vibrant sweetness of fresh berries. This elegant recipe, crafted with whole milk, egg yolks, and a touch of lemon zest, creates a luscious, velvety base layered with sugared blueberries and raspberries for a burst of refreshing flavor. With just 15 minutes of prep time, it's an easy yet sophisticated treat perfect for dinner parties or an indulgent midweek delight. Chill the pudding to let the flavors meld, and finish with a sprinkle of mint for an aromatic garnish. This stunning berry pudding is a showstopper that's as delicious as it is visually striking.
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Recipe Information
Ingredients
- 200 grams blueberries
- 200 grams raspberries
- 500 milliliters whole milk
- 100 grams granulated sugar
- 4 large egg yolks
- 30 grams cornstarch
- 30 grams unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon powdered sugar
- 5 leaves (optional, for garnish) mint leaves
Instructions
In a medium saucepan, heat the whole milk over medium-low heat until it is just about to simmer. Do not let it boil.
In a mixing bowl, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is pale and smooth.
Slowly pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling.
Gradually whisk the tempered egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly, until the mixture thickens to a pudding-like consistency. This will take about 5-7 minutes.
Remove the saucepan from the heat, and stir in the unsalted butter, vanilla extract, and lemon zest until fully combined. Let the pudding cool to room temperature, stirring occasionally to prevent a skin from forming.
While the pudding cools, in a separate bowl, gently toss the blueberries and raspberries with the powdered sugar. Set aside.
To assemble the pudding, divide half of the pudding mixture evenly into serving glasses or bowls. Layer half of the sugared berries on top of the pudding.
Add the remaining pudding on top of the berries, followed by the rest of the berry mixture.
Refrigerate the puddings for at least 1 hour to chill and allow the flavors to combine.
Before serving, garnish each pudding with fresh mint leaves for a touch of color and aroma, if desired. Serve cold and enjoy!
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 65 mg | 3% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 40.0 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 183 mg | 14% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 268 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
