Lemon Pudding with Raspberry Coulis and berries
How to Make Lemon Pudding with Raspberry Coulis and berries
- Make coulis - simmer raspberries in 1/2 -3/4 cup water until very soft and have lost their color. Crush with spoon as they cook. Strain and discard seeds and remaining mass. Put strained raspberry liquid back into pot with sugar. Bring to boil, lower heat and simmer until liquid reduces and thickens. Cool.
- Make lemon pudding according to package directions. Pour into 4 individual serving containers.
- To serve - pour 1/4 of the chilled coulis on the pudding in each bowl. Sprinkle some blueberries on the coulis and top with a generous squirt of whipped cream.