Vanilla Milk Pudding With
Spiced Cranberry Coulis
Serves:6
Ingredients:
5 gelatine leaves
For the spiced cranberry coulis
300ml milk
400g fresh cranberries
200ml cream
200g sugar
4 tbsp caster sugar
100ml water
1 vanilla pod
8 whole cloves
1 inch of fresh ginger, peeled
1 chilli, split and de-seeded
1 cinnamon stick
Method
1. Start by making the milk pudding. Place the milk, cream and sugar in a saucepan
over a medium heat. Split the vanilla pod lengthways and using a small knife
scrape out the seeds. Transfer the vanilla pod and seeds to the milk mixture and
gently whisk. Bring to a simmer and allow to cook for 10 minutes.
2. Place the gelatine leaves in a bowl of cold water, once the leaves have
softened (about 5-8 minutes), remove the gelatine from the water and
squeeze out any excess water. Then add the softened gelatine leaves to the
saucepan and remove from the heat. Stir until the gelatine has dissolved.
3. Divide the mixture among six glasses and leave to cool. Once cooled then
place in a fridge for at least an hour, until set.
4. To make the cranberry coulis. Place the sugar and water in a saucepan and
slowly bring to the boil, once the sugar has dissolved lower the heat. Stick
the cloves into the fresh ginger and place in the saucepan and follow with
the cranberries, cinnamon stick and chilli. Leave to simmer for 15 minutes.
When the cranberries have popped the sauce is ready. Remove from the
heat and discard the chilli, cinnamon stick and ginger. Blend the sauce until
you reach a smooth consistency.
5. Once the milk puddings have set, spoon the spiced cranberry coulis over the
milk puddings.