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Cranberry Pudding with “Blood Transfusion” Coulis


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Ingredients

For the cranberry preparation and coulis

6 cups Patience Fruit & Co fresh organic cranberries

1 cup white sugar or organic cane sugar

1 teaspoon orange extract (or juice and zest of one orange)

1 teaspoon cornstarch

 

For the pudding

2 tablespoons unsalted butter, softened

1/4 cup sugar

1 egg

2 tablespoons milk

1/2 cup unbleached all-purpose flour

½ teaspoon baking powder

Pinch of salt

Preparation time 30 minutes
Cooking time 20 minutes Portions 6 servings

Halloween’s that time of year when you can really get playful in the kitchen and take your cooking “over the top.” A case in point: our Cranberry Pudding with “Blood Transfusion”  Coulis. The deep red of the fresh cranberries is perfect for creating a Halloween-y atmosphere the guests at your next dinner party will just love.

You should be able to find the materials (syringes and plastic tubing) to create this special ambiance at kitchen shops (check the molecular cooking section), seasonal boutiques or at the drugstore.

Ingredients

For the cranberry preparation and coulis

6 cups Patience Fruit & Co fresh organic cranberries

1 cup white sugar or organic cane sugar

1 teaspoon orange extract (or juice and zest of one orange)

1 teaspoon cornstarch

 

For the pudding

2 tablespoons unsalted butter, softened

1/4 cup sugar

1 egg

2 tablespoons milk

1/2 cup unbleached all-purpose flour

½ teaspoon baking powder

Pinch of salt

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Steps

  1. Place rack in the middle of the oven. Preheat oven to 350°F.

  2. For the cranberry preparation and “blood transfusion” coulis
    Mix 6 cups of cranberries, sugar and orange extract in a large pot. Heat till the sugar dissolves. You’ll be using part of this mixture for the pudding and the rest for the coulis.

  3. Remove 1 1/2 cups of the mixture from the pot and place in a bowl to use for the cranberry pudding. Add cornstarch and mix well. Divide the mixture among 6 ramekins (about ¼ cup, in each ramekin). Set aside.

  4. Continue cooking the remaining cranberry mixture for 15 to 20 minutes, until the cranberries burst. This will be used for the coulis.

  5. Pour cranberry mixture into blender bowl and process to a smooth purée. If needed, add 1/2 cup water to thin the coulis so it’s liquid enough to pour into the syringes and plastic tubing.

  6. Fill syringes with coulis. Insert plastic tubing on tips of syringes. Set aside.

  7. For the pudding batter
    Place butter, sugar, egg and milk in blender bowl and process until smooth. Blend in flour, baking powder and salt. Pour 2 tablespoons of batter into each ramekin

  8. Bake for about 25 minutes or until the puddings have browned. Set aside to cool.

  9. To serve, drip coulis over each pudding with syringe and tubing.

Une filiale de Fruit d'or

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