HIMBERR GRUSE or Raspberry Pudding
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- 1 qt
- 1 1/2 c
- 1 pt
- red table wine
- 2 c
- 1/2 c
- quick cooking tapioca
- 1/2 tsp
- 1 c
- heavy whipping cream
- 2 Tbsp
- pure vanilla extract
1Combine berries, sugar, wine and water in a large pot. Bring to a boil and then reduce heat and simmer for 10 minutes.
2Push berries and juices through a fine sieve into another pot. Discard what it left in sieve (seeds and pulp)
3Add tapioca and salt. Cook and stir for about 3-5 minutes until tapioca is clear. Pour into serving dishes and chill.
4Whip whipping cream with sugar and a few drops of vanilla.
5When ready to serve top with flavored whipping cream. Use a single raspberry with small mint leaf in center of cream to accent!
6Makes a pretty elegant dessert. I purchase old crystal martini and champange glasses at junk/second hand shops for this purpose.