Snowflake Pudding
- 1 cup Granulated Sugar
- 1 envelope Unflavored Gelatin (1 Tablespoon)
- 1/2 teaspoons Salt
- 1-1/4 cup Milk
- 1 teaspoon Vanilla
- 1-1/3 cup Sweetened, Flaked Coconut
- 2 cups Heavy Cream, Whipped
- 10 ounces, weight Frozen Red Raspberries, Thawed
- 1-1/2 teaspoon Cornstarch
- 1/2 cups Red Currant Jelly
- Pudding: mix sugar, gelatin and salt in a medium saucepan; add milk. Cook and stir over medium heat until sugar is dissolved. Chill until partially set. Add vanilla, then gently fold in coconut and whipped cream. Pile into a 1 1/2-quart mold. Chill until firm (at least 4 hours). Unmold and serve with Raspberry Sauce.
- Raspberry Sauce: crush thawed berries (you can also use fresh) in a small saucepan. Stir in cornstarch. Add red currant jelly. Bring to a boil and stir until clear and slightly thickened. Strain sauce in a fine mesh strainer. Chill. Serve drizzled over unmolded pudding.
- Notes: set the chilled pudding in a sink with a couple inches of warm tap water until edges come away-just a few seconds-for easy unmolding. This also works well in individual pudding or parfait cups. Cooking time includes total chilling time.
sugar, unflavored gelatin, salt, milk, vanilla, heavy cream, red raspberries, cornstarch, red currant
Taken from tastykitchen.com/recipes/desserts/snowflake-pudding/ (may not work)