Red Fruit Pudding With Cream
|Raspberries/Strawberries||1 1⁄2 Pound|
|Fresh lemon juice||2 Teaspoon|
|Arrowroot||7 Teaspoon (2 Tablespoons Plus 1 Teaspoon)|
|Water||1⁄3 Cup (5.33 tbs)|
|Blanched slivered almonds||3 Tablespoon|
|Light cream/Equal portions heavy cream and half and half||2⁄3 Cup (10.67 tbs)|
Place berries in a chinois or other fine mesh strainer and set over an enamel or stainless-steel saucepan.
Press berries through the sieve into the pan, discarding any seeds or residue that cannot pass through the sieve.
Stir 1 or 2 teaspoons lemon juice into fruit puree, depending on the tartness of the berries.
Sweeten the berries by adding 3 to 4 tablespoons sugar to the pan.
Place saucepan over medium-high heat and bring to a gentle boil, stirring constantly.
Let boil 1 or 2 minutes, then remove pan from heat to stop the boiling.
Combine the arrowroot and water, stirring to make a smooth mixture.
Stir arrowroot into the hot berry puree.
Lower the heat and continue cooking at a simmer, again stirring constantly, 2 to 3 minutes, until pudding thickens slightly and becomes a little clearer in color.
Do not let the pudding boil.
Cool slightly before pouring pudding into 6 small individual dishes or a small crystal bowl.
Chill well, then serve garnished with slivered almonds.
Pass the cream on the side.