Wednesday, December 15, 2010

Snowflake Pudding with Crimson Raspberry Sauce

Delight your guests with this wonderfully light and delicious dessert. If you enjoy coconut add it to the pudding, or leave it out you will have a vanilla flavoured pudding. Serve with Crimson Raspberry sauce.


Ingredients:
  • 1 cup sugar
  • 1 envelope unflavoured gelatin
  • 1/2 tsp salt
  • 1 1/4 cup milk
  • 1 tsp vanilla
  • 1 cup flaked semi sweet coconut, optional
  • 2 cups whipping cream, whipped
Method:
  1. In a sauce pan mix together sugar, gelatin and salt. Add milk.
  2. Stir over medium heat until gelatin and sugar have dissolved. Mixture does not need to boil, but it will be hot. Chill until partially set. Add vanilla.
  3. If adding coconut, fold into chilled mixture.
  4. Whip cream and fold into above mixture.
  5. Lightly spray a 1 1/2 quart mold with cooking spray and pile pudding into mold. Chill until firm. (at least 4 hours or overnight)
  6. When ready to serve place serving plate over mold and gently flip out onto plate.
Crimson Raspberry Sauce:
  • 2 cups frozen raspberries, thawed
  • 1 1/2 tsp cornstarch
  • 1/2 cup currant jelly
Mix together in a sauce pan and bring to a boil, stirring until mixture is clear and slightly thickened. While hot strain through a fine sieve. Cool clear sauce.
Pour sauce over individual servings. Sauce can be slightly warmed or served cold.

18 comments:

  1. This recipe is not unlike a whipped chilled cheesecake I make. I've often wondered what it would be like omitting the cream cheese. I will try this recipe with the coconut and I am positive it will be a hit.ingst

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  2. That looks so cool! And yummy! I may have to try it closer to Christmas!

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  3. How beautiful...and just perfect for the season!

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  4. What a wonderful Christmas dessert!!

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  5. oh just so pretty. I love your mold!

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  6. I love the mold too...it makes it look just right for Christmas.
    So here's the deal: Either you loan out your mold or tell us where we can get our own!
    (There are a few public libraries in America that now have baking pans and molds collections available for check out. Isn't that just cool? No luck with that here in SLC...yet!)

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  7. Honestly, I thought it was that Jello mold that you can get everywhere at Christmastime lol. Maybe I'm wrong.....It's very pretty this way regardless!

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  8. Wow-you Mennonite gals surely can cook! I just discovered your blog today and cannot stop reading it. What great recipes. I cannot wait until your cookbook comes out. Keep up the good work.

    Pat in Chicago

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  9. You talked about sharing snowflake pudding with your ganddaughter and it sounded like the perfect "midnight" snack. It looks beautiful too!

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  10. Oh, it looks amazing and simple! So Christmassy too.

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  11. Delightful..great photos Kathy!

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  12. What a beautiful dessert Kathy - guarenteed to impress - both in its presentation and taste!

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  13. Jill Pam and who ever else may be wondering about the mold......The Dollar Store! You can find lots of cheap plastic molds this time of year. If you don't want to spend more than a buck or two and your dollar store doesn't have one...try MCC stores or Value Village. It's amazing what you can find at those thrift stores. Kathy

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  14. give me a spoon and nobody will get hurt!

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  15. Thanks for getting back to us about the mold. I did on line research for a similar mold that cost about $35 USD...too much to spend for a "once in a while" recipe. Didn't even think about checking out the good old dollar store!

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  16. This looks wonderful! Is there a substitute for the currant jelly since I am having a hard time finding it where I live?

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  17. In answer to the question about the current jelly....you could use grape or raspberry jelly. I hope your dessert turns out.

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