banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Blushing Mary Pudding

Share

4 cups (1 L) buttermilk
2 Tbsp (30 mL) agar-agar (a gelatin substitute derived from seaweed)
4 cups (1 L) fresh raspberries
4 Tbsp (60 mL) honey or maple syrup
1 cup (250 mL) whipping cream
1 tsp (5 mL) pure vanilla extract
1 Tbsp (15mL) maple syrup

Blend one cup raspberries and strain through sieve. Remove pulp and add agar-agar to raspberry juice. Heat up juice almost to boiling point. Let cool and whisk into buttermilk. Add remaining berries, keeping eight berries for decoration. Add honey. Place in refrigerator for at least eight hours to chill, preferably overnight.

Whip cream until almost stiff. Add vanilla extract and maple syrup and continue whipping until stiff.

Decorate pudding with whipping cream and remaining raspberries.

Source: alive #214, August 2000

Ad
Advertisement
Advertisement

READ THIS NEXT

Potato Milk: Is It Worth Making the Switch?

Potato Milk: Is It Worth Making the Switch?

Everything you should know about the newest non-dairy darling

Patience Lister

Patience Lister