Red Berry Pudding with Cream
A classic Danish summer dessert of silky, tart red berry pudding topped with a generous pour of cold cream. Simple to make but deeply satisfying, this chilled pudding is the perfect way to showcase fresh berries.
- Total time
- 35 min
- Servings
- 4
- Calories
- 280
- Protein
- 2g
Ingredients
- 4 cups mixed red berries (strawberries, raspberries, red currants)
- 1 cup water
- ½ cup sugar
- 3 tbsp cornstarch
- 1 cup cold heavy cream
Instructions
- 1
In a large pot, combine the 4 cups berries and 1 cup water. Bring to a boil over high heat, then reduce to medium and simmer until the berries are soft and release their juices, about 10 minutes.
- 2
Strain the mixture through a fine-mesh sieve into a clean pot, pressing firmly on the solids to extract as much liquid as possible. Discard the pulp.
- 3
Whisk the 1/2 cup sugar into the berry juice and bring to a simmer over medium heat, stirring until the sugar dissolves completely.
- 4
In a small bowl, whisk the 3 tbsp cornstarch with 3 tbsp cold water until smooth. Slowly pour this slurry into the simmering berry juice while whisking constantly.
- 5
Continue to cook over medium heat, whisking, until the mixture thickens to a pudding-like consistency and coats the back of a spoon, about 3-5 minutes.
- 6
Pour the hot pudding into serving glasses or a large bowl. Let cool to room temperature, then refrigerate until fully chilled and set, at least 2 hours.
- 7
To serve, pour the 1 cup cold heavy cream over the top of the chilled pudding. Serve immediately.
Tools you’ll need
- large pot
- fine-mesh sieve
- whisk
- small bowl
- serving glasses or bowl
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