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Saturday, July 10, 2010

Blackberry Gel Pudding


Chocolate has always been my favorite dessert flavor, but the older I get, the more I start veering away from chocolate and heading into fruit-related territory. I had some blackberries hanging around in my fridge and decided to try out a blackberry pudding because hey, why not. This is actually more like a blackberry gel dessert. If you want something with a more pudding-like consistency, halve the amount of cornstarch. The texture may be a bit deceiving after first cooking the pudding, but the after a few hours in the fridge, the gel really sets up.

Blackberry Gel Pudding
2 cups of fresh blackberries
2 tbsp cornstarch
1/3 cup agave nectar

Puree the blackberries in a blender or food processor until very smooth. Strain the puree into a saucepan. My "strainer" was actually just a mesh colander, so a few seeds got left behind, but it didn't matter too much. Something finer will take out all of the seeds.

Mix your cornstarch with a small amount of the puree in a separate bowl, then add it directly to the puree in the saucepan (to reduce the risk of lumps). Add the agave nectar and stir until combined. Bring the mixture to a boil, stirring constantly, then simmer until the mixture thickens. Pour the pudding into two ramekins and refrigerate several hours until set.

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