Rum Pudding with Pomegranate Raspberry Compote

 

This is a basic Danish rum pudding passed on to me from a dear friend of my mom. She would serve it with a strained raspberry sauce poured over the top. I thought it would be lovely served over a compote of pomegranate and raspberries. Or serve the compote over ice cream or pound cake!

What you will need

3 tablespoons granulated sugar

2 teaspoons cornstarch

3/4 cup pomegranate seeds (arils)

3/4 cup fresh raspberries

1 cup best-quality pomegranate juice

6 egg yolks from extra large eggs

1 cup granulated sugar

2 cups whole milk

1 packet granulated gelatin (1 tablespoon) mixed with 1/4 cup water

1 cup whipping cream

1 tablespoon vanilla extract

1/4 to 1/3 cups white rum

Pomegranate seeds for garnish

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