Champagne Vanilla Pudding with Berry Sauce
• 2 large Eggs
• 2 tablespoons plus two teaspoons cornflour
• pinch of Salt
• 1/2 teaspoon stevia
• 2 cups fat free milk
• 1 tablespoon unsalted Butter
• 1 teaspoon pure Vanilla Extract
• 2 tablespoons champagne or prosecco
• 12 ounces frozen blueberries
• 12 ounces frozen Raspberries
• 2-4 tablespoons Cornstarch
• 1 cup fresh Raspberries
• 1 cup fresh Blueberries
1. Fort he pudding, prepare an ice bath to fit a medium bowl that will nest inside it. Set aside. Whisk to combine cornstarch, stevia & salt. In a medium sized heat proof bowl, whisk eggs. Add cornstarch & combine well. In a saucepan heat milk over medium high heat until boiling, stir & be careful that it does not burn. Pour hot milk into eggs & whisk constantly to combine well. Pour mix back into the saucepan & continue to whisk over medium high heat for about 2 minutes until thickened.
2. Transfer pudding from saucepan to a heat proof bowl. Whisk in butter, vanilla extract & champagne. Make any flavor & sweetener adjustments. Set the bowl in the ice bath & stir occasionally until chilled.
3. To make the berries sauce, in two small separate sauces pans, add raspberries & blueberries, one fruit in each.
4. Heat berries over medium high until boiling. They should become saucy & the berries should burst. Remove berries from heat, transfer to heat safe bowls & stir in 1-2 tablespoon of cornstarch. Let berries cool to room temperature & store in fridge until ready to use. The sauce will thicken a bit more in the fridge.Taste the berry sauce & add some stevia or your favorite natural sweetener if needed.
5. Either let your guests layer their own parfaits or go ahead & do it for them. It is fun either way!
6. Pull out all sizes & shapes of clear glassware so people can have shooters or larger desserts.