Berry Pudding

Yield: Makes 4 servings


for the Pudding
1 pound frozen berries; blueberries, rasperries or strawberries or any combination
2 cups orange juice
4 tablespoons cornstarch

for the cream sauce
1/2 cup whipping cream (35%)
2 tablespoons raspberry jelly


For the pudding:

Bring berries and juice to a simmer over medium heat. Strain through a fine mesh sieve into a clean bowl, add back to the pot and bring back up to a simmer.

Mix a slurry with the cornstarch a splash of water. Stir slurry into the strained berries until thickened. Pour into 4 serving glasses or ramekins and chill for at least 1 hour or even overnight.

For the Berry Cream Topping:

Whip cream and jelly together. Serve on top of Berry Pudding.