A light and refreshing dessert, the juniper berries give this pudding a distinct flavour that goes well with the vanilla.
PrintJuniper Berry Cream Pudding with Fruit Sauce
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Cuisine: Desserts
Ingredients
- 375 ml milk
- 250 ml cream
- 4 tbsp icing sugar
- 1 vanilla pod
- 5 juniper berries
- 5 sheets of gelatin
- 50g of dried apricots
- 100g of dates
- 1 tbsp of sherry or brandy
- 1 tbsp of orange juice
- lemon zest
- mint leaves
Instructions
- Add the cream and milk to a saucepan. Split the vanilla pod lengthwise and then remove the seeds by scraping the inside with the tip of a knife. Then in a mortar and pestle crush the juniper berries and then add them along with the vanilla and the icing sugar to the pan. On a medium heat bring the mixture slowly to the boil and then remove from the heat as soon as it starts to bubble.
- Put the gelatine in cold water to soften. Leave for a few minutes in the water and then remove, shaking off any excess water. Add to the mixture, stirring until the leaves dissolve. Take two ramekins and split the mixture between them. Allow to cool for a while and then place in the fridge and leave there until they solidify.
- While the puddings are in the fridge you can prepare the fruit sauce. In a food processor place the apricots and dates along with the sherry and orange juice. Blend until smooth and consistent.
- The puddings should have solidified after about three hours in the fridge. Remove and then garnish with the fruit sauce, lemon zest and mint leaves.
