Cherry Juice + Oat Milk: A Pantry Puddin Parfait

Bonus: Blackberry Creamsicle Puddin at the End

Ever since the start of the pandemic I have been discovering any number of pantry puddings. Each recipe has all have the same dry ingredient base. Then you get to choose the juice and the add-ins to make an almost infinite number of puddings.

Use a Favorite Fruit to Make Your Version:

• Frozen or Fresh Fruit Fruit
• Fresh or Bottled Juice

INGREDIENTS:

• Wet Ingredients
  • cherry juice – 1-1/2 cups
  • milk – 1/2 cup [full fat oat, or half n half, not skim or rice milk]
  • rice vinegar – 2 TBS
  • almond extract – 1/2 tsp
  • vanilla extract – 1 tsp
  • brandy – 1 TBS [optional]
• Dry Ingredients – Find first two ingredients at Asian market
  • corn starch – 3 TBS
  • agar agar – 1/2 tsp, [or gelatin]
  • salt – pinch
  • brown sugar – 2 TBS
• Extras – Strain yogurt in a coffee filter for several hours
  • yogurt – 1/2 cup, strained to a soft serve consistency
  • cherries – dried, 1/4 cup, chopped
  • almonds – toasted and chopped [optional]
• Parfait Stir In: Whiskey Cream Maker
  • yogurt – 1/2 cup, strained
  • confectioners sugar – 2 TBS
  • whiskey or rum – 1 TBS

INSTRUCTIONS:

1. In a two quart pot mix together the dry ingredients
2. In a 2 cup liquid measure combine the liquid ingredients and pour only a half cup of it into the pot and whisk to dissolve the dry mix
3. Pour in the remaining liquid and then under medium-low heat bring to a gentle simmer, stirring often; for just one minute simmer time
4. Pour the thickened pudding into a serving bowl and allow to cool for about 15-30 minutes
5. Meanwhile chop the cherries and toast and chop the almonds
6. Add the cherries to the puddin and use a single chopstick to stir gently and distribute throughout the puddin
7. Add several dollops of the yogurt around the puddin and use the chop stick to swirl [Note: you can also make the parfait stir in instead and stir into the cooking puddin]
8. Chill and top with almonds, other cherries, some mint and enjoy

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BLACKBERRY CREAMSICLE PUDDIN

I happen to grow a thornless variety of blackberry and after picking a quart I hatched this oh-so tasty pudding. Feel free to gather them at the market, fresh or frozen. This is a show stopper.

INGREDIENTS: I borrowed the glaze from a bundt cake to fashion a Whiskey Cream Topping. It does not disappoint. I also enjoy using full fat coconut milk for the wet ingredient mixture

• Wet Ingredients: If using frozen, for seedless; just puree in a food processor. If they are with seeds, lightly pulse and then strain through a fine sieve. Create enough liquid for 1 1/2 cups total
  • blackberries – 3-4 cups, whole or 2 cups frozen
  • water – 1/2 cup
  • plant based milk – 1/2 cup, thick type [not thin-like rice milk]
  • rice vinegar – 2 TBS

• Dry Ingredients: See Above

• Whiskey Cream Topping – Over-the-Top Tasty
  • yogurt – 1 cup, strained
  • confectioners sugar – 2 TBS
  • whiskey or rum – 1 1/2 TBS

INSTRUCTIONS: If using fresh, whole berries, barely simmer in a half cup of water, partially covered with 2-3 TBS sugar; for about 20 minutes. If they are with seeds, strain them through a fine sieve. If not seeded, pureé. Follow above instructions, but eliminate adding the sugar in Step 1.

Here is a Link to My Master Puddin Recipes

2022 Recipes by B. Hettig