Cherry Creamsicle Puddin

Cherry Juice + Oat Milk: A Pantry Puddin Parfait

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.

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 IngredientsFind first two ingredients at Asian market
    • corn starch – 2 TBS, [or tapioca flour, potato starch]
    • agar agar – 1/2 tsp, [or gelatin]
    • salt – pinch
    • brown sugar – 2 TBS
  • ToppingsStrain 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]
  • Whiskey Cream ToppingOver-the-Top Version
    • 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
  8. Chill and top with almonds, other cherries, some mint and enjoy
Dollops of Yogurt Folded in Makes it a Party Parfait

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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

  • 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 – 1 TBS
  • Dry Ingredients: See Above
  • Whiskey Cream ToppingOver-the-Top Tasty
    • yogurt – 1/2 cup, strained
    • confectioners sugar – 2 TBS
    • whiskey or rum – 1 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

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