Red Berry Pudding with Cream

Step 1

In a large pot, combine the 4 cups berries and 1 cup water. Bring to a boil over high heat, then reduce to medium and simmer until the berries are soft and release their juices, about 10 minutes.

Step 2

Strain the mixture through a fine-mesh sieve into a clean pot, pressing firmly on the solids to extract as much liquid as possible. Discard the pulp.

Step 3

Whisk the 1/2 cup sugar into the berry juice and bring to a simmer over medium heat, stirring until the sugar dissolves completely.

Step 4

In a small bowl, whisk the 3 tbsp cornstarch with 3 tbsp cold water until smooth. Slowly pour this slurry into the simmering berry juice while whisking constantly.

Step 5

Continue to cook over medium heat, whisking, until the mixture thickens to a pudding-like consistency and coats the back of a spoon, about 3-5 minutes.

Step 6

Pour the hot pudding into serving glasses or a large bowl. Let cool to room temperature, then refrigerate until fully chilled and set, at least 2 hours.

Step 7

To serve, pour the 1 cup cold heavy cream over the top of the chilled pudding. Serve immediately.