In Milk Pudding, a ruby-hued ribbon of raspberry filling gives way to a lightly sweetened mixture of milk, Greek yogurt, and cream. Alongside fresh berries and mint, preserved cherry blossoms offer the final grace note to this dreamy and satisfying dessert.
Milk Pudding
Makes 8
Ingredients
- 1 (0.25-ounce) package plus 1 teaspoon unflavored gelatin, divided
- 1â…“ cups water, divided
- 2 cups whole milk
- â…” cup plus 1 tablespoon granulated sugar, divided
- â…› teaspoon kosher salt
- 1Âľ cups whole-milk Greek yogurt
- ½ cup heavy whipping cream
- ½ cup fresh raspberries
- 4 fresh raspberries, halved
- 8 preserved cherry blossoms, rinsed and patted dry
- Garnish: fresh mint leaves
Instructions
- Place 8 (8-ounce) dessert glasses on a rimmed baking sheet.
- In a small bowl, combine 1 (0.25-ounce) package gelatin and â…“ cup water, stirring until well combined. Let stand for 5 minutes.
- In a small saucepan, heat milk, â…” cup sugar, and salt over medium heat, stirring constantly, until sugar has dissolved. Do not let boil. Remove from heat and stir in gelatin mixture.
- In a medium bowl, combine yogurt and heavy cream. While stirring constantly, slowly add milk mixture to yogurt mixture. Strain through a fine-mesh sieve into a separate bowl. Let cool to room temperature.
- Divide mixture evenly among prepared dessert glasses. Refrigerate until fully set, 2 to 3 hours.
- In a small saucepan, combine remaining 1 cup water and remaining 1 teaspoon gelatin. Let sit for 5 minutes.
- Heat over low heat, stirring constantly, until gelatin has dissolved, about 1 minute. Add remaining 1 tablespoon sugar and ½ cup raspberries, mashing berries with a spoon. Stir until sugar is dissolved. Strain through a fine-mesh sieve into a separate bowl, discarding solids. Let cool to room temperature.
- Gently spoon raspberry mixture over set milk pudding mixture. Top with halved raspberries and cherry blossoms. Return to refrigerator until fully set, about 1 hour. Garnish with mint leaves, if desired.
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