Pixie Pudding

Rose-scented Raspberry Coulis

• 12 ounces frozen raspberries (or freeze fresh ones to help them release their juice better)
• 1/4 cup water
• 1/4 cup sugar (plus additional to taste)
• 1 teaspoon fresh lemon juice
• 1 - 2 teaspoon rose water (depending on how rosy you like it)

1. Combine raspberries, water, and 1/4 cup sugar in a small to medium sauce pan. Heat over medium heat, stirring occasionally until sugar is dissolved and raspberries are starting to break apart. Transfer to blender or food processor, and blend until smooth. Strain through a fine mesh strainer into a bowl. You will need to stir and press the raspberry pureé with a rubber spatula to extract as much pulp as possible. When you are done the strainer should contain a pile of seeds, and not much else. Stir in the lemon juice and rose water (start with 1 tsp, and add additional if desired.) Add sugar to taste, keeping it on the tart side. Transfer to a jar or other suitable container and refrigerate.

Pistachio-Almond Pudding

• 1/2 cup raw shelled pistachios (plus additional for garnish)
• 1/4 cup slivered almonds
• 2 cups whole milk
• 1/2 to 2/3 cup sugar
• 1/4 cup corn starch
• 1/8 teaspoon salt
• 1 cup heavy cream
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract

1. Toast pistachios and almonds in separate pans at 350º F for 5 to 8 minutes shaking pans every 2 to 3 minutes to promote even browning. The almonds will need to be removed from the oven when they are lightly browned. Give the pistachios a minute or two longer than the almonds. Allow to cool. (If you want your pudding to be paler in color and slightly yellow-green, you can remove the skins from the pistachios. Fair warning – it is a pain in the rear, and doesn't affect the taste.)
2. Transfer cooled nuts to the work bowl of your food processor, and whirr until finely chopped and starting to clump together. Transfer chopped nuts to medium saucepan. Add milk to saucepan, and whisk to combine. Bring to a simmer over medium heat, whisking frequently to prevent scorching. Remove from heat, cover, and allow to steep for at least 45 to 60 minutes. Strain milk into a medium bowl or large glass measuring cup using a fine mesh strainer. Press nuts with spatula to extract as much milk as possible.
3. Wash and dry saucepan, whisk, and strainer. Combine sugar, corn starch, and salt in saucepan. Slowly whisk in cream, then egg yolks, then milk. Heat over medium-high heat, whisking constantly until mixture thickens and just starts to bubble. Decrease heat to medium. Using a wooden spoon or heat proof spatula stir continuously, making sure to scrape sides and bottom of pan. Cook an additional 1 to 2 minutes, until mixture coats the back of the spoon very thickly. Strain mixture into medium bowl, then stir in vanilla and almond extracts.
4. Transfer to serving dishes, and cover with a layer of raspberry coulis. Refrigerate until cool and fully set (approximately 2 hours.) If you are not covering with the coulis, make sure to press a layer of plastic wrap onto the surface to prevent skin formation. Sprinkle with chopped pistachios, and serve.