Christel Gursche and Fred Edrissi
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