Red Fruit Puddings

Ligonberries aren't that common in the US, but they are good. Very tart and tangy, but without the bite of unsweetened cranberries. I'm not a fan of 'sweet' believe it or not, I enjoy tart or savory for my desserts. This certainly fills into the tart category.

Red Fruit Puddings

3 (12-ounces) packages unsweetened frozen raspberries, thawed
2 (1/4-ounces) packages unflavored gelatin
1 cup bottled pomegranate juice
2 cups jarred lingonberries
1/2 cup sugar

Purée raspberries with their juices in a food processor, then force though a fine-mesh sieve into a bowl, discarding solids.

Sprinkle gelatin over pomegranate juice in a medium saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin has dissolved. Stir in lingonberries and sugar. Cook, stirring, until sugar has dissolved and sauce has melted. Stir into berry purée.

Quick-chill in an ice bath, stirring occasionally, until mixture begins to mound, about 30 minutes. Pour into dishes or glasses and chill until set (roughly 3 hours).

Zabaglione

A very sweet Italian custard that can be utterly decadent and versatile. I've used it as layers between cake or garnished with fresh berries and mint leaves.

Zabaglione

2 Egg Yolks
4 tbs. Sugar
1 shot of Sweet Marsala Wine
½ qt. of Heavy Whipping Cream

In a small bowl whisk the egg yolks plus the sugar and the Marsala Wine. Do it by keeping the bowl touching hot water. Whisk until a heavy cream is formed and thickens a little. In a separate bowl whip up the heavy whipping cream. When still peaks are formed, slowly pour in the egg mixture and amalgamate thoroughly. Garnish, chill and serve.

Old Fashioned Butterscotch Pudding

This is a whole different ball park than the supermarket snakpak variety. Warm or chilled it's a perfect snack, especially when topped with a dollop of whipped cream or even used as a filling between layer cakes.

Butterscotch Pudding

3 cups of whole milk
3/4 cup dark brown sugar
1/4 cup cornstarch
1/8 teaspoon salt
4 large egg yolks
2 1/2 teaspoons pure vanilla extract
2 tablespoon unsalted butter, sliced thinly

In a large bowl whisk together the sugar, cornstarch, salt, and yolks. Whisk in 1/2 cup of milk until you have a thick paste. Set aside.

Rinse a medium-sized heavy saucepan with cold water and shake out the excess water. Pour the remaining 2 1/2 cups of milk into the saucepan and bring just to a boil. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a large, heavy bottomed saucepan and place over medium-low heat.

Cook, stirring constantly, until the mixture thickens (about 2 minutes). Remove from heat and whisk in the butter and vanilla extract. Pour through a strainer to remove any lumps that may have formed during cooking.

Divide amongst 4 servings.

Tip: press plastic wrap onto the surface of the warm puddings to prevent a skin from forming.