Snowflake Pudding

Name: Snowflake Pudding
Ingredients: 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

10 ingredients

3 steps

Ingredients

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

Directions

1

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.
2

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.
3

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.