Russian Blueberry Raspberry Pudding
Indulge in the luscious and vibrant flavors of Russian Blueberry Raspberry Pudding, a creamy dessert that beautifully balances the sweetness of ripe berries with the velvety richness of milk and cream. Bursting with the natural hues of blueberries and raspberries, this pudding is infused with a touch of vanilla and thickened to perfection using cornstarch for a silky texture. The recipe's highlight lies in its freshly strained berry purée, which imparts a deep, tangy fruitiness that complements its smooth, custard-like base. Ideal for dinner parties or casual indulgence, this no-bake, make-ahead dessert is ready in under 40 minutes of active cooking and prep time, plus chilling. Garnished with a sprig of mint for a refreshing finish, it’s as visually stunning as it is delicious. Delight your guests and family with a pudding that’s both nostalgic and gourmet, perfect for summer evenings or special occasions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams blueberries
- 200 grams raspberries
- 100 grams granulated sugar
- 500 ml whole milk
- 250 ml heavy cream
- 40 grams cornstarch
- 1 teaspoon vanilla extract
- 50 ml cold water
- 4 leaves fresh mint (optional, for garnish)
Instructions
In a medium saucepan, combine the blueberries, raspberries, and 50 grams of granulated sugar. Cook over medium heat while gently stirring until the berries begin to release their juices, about 5 minutes.
Remove the berry mixture from heat and carefully mash it using a fork or a potato masher until smooth. Strain the mixture through a fine mesh sieve into a bowl to remove the seeds, then set aside to cool.
In a separate bowl, whisk together the cornstarch and cold water until fully dissolved to create a slurry. Set aside.
In a large saucepan, heat the milk, heavy cream, and the remaining 50 grams of granulated sugar over medium heat. Stir frequently to prevent scalding.
Once the milk mixture begins to steam (but before boiling), lower the heat to simmer and slowly whisk in the cornstarch slurry. Continue whisking until the mixture thickens, approximately 3-5 minutes.
Add the vanilla extract and the strained berry mixture to the thickened milk base. Stir until fully incorporated and the pudding takes on a vibrant purple-pink hue.
Remove the pudding from heat and let it cool for a few minutes. Transfer the pudding into individual serving dishes or ramekins.
Cover the dishes with plastic wrap to prevent a skin from forming, ensuring the wrap touches the surface of the pudding. Refrigerate for at least 2 hours or until fully chilled.
Optionally, garnish each serving with fresh mint leaves just before serving. Enjoy the creamy and fruity indulgence!
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 142.5 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 640 mg | 49% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 790 mg | 17% | |
*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.
