Chai Tea Pudding with Raspberries and Mango Coulis
prep time 1 min
total time 1 min
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour; you have to add your own!
Directions for: Chai Tea Pudding with Raspberries and Mango Coulis
cup milk, reserve 1/2 cup
Tbsp corn starch
Chai tea bags, contents removed
cup frozen raspberries
cup frozen mango
cup orange juice
Tbsp grated ginger
1. Stir cornstarch into 1/2 cup of milk until smooth. Pour the milk, cornstarch slurry, tea leaves, honey and salt into a small saucepan and bring to a simmer, stirring continuously until the mixture thickens. Strain and set aside.
2. Divide the raspberries evenly between each of four large ramekins; pudding cups or festive glasses, then fill each with hot pudding. Chill for at least one hour, until the pudding has set.
3. Meanwhile puree the mango, orange juice and ginger in a blender until smooth. Spoon the mango sauce on top of the pudding then serve.