A simple pudding with pistachio’s rich flavour, colour and texture combined with fresh raspberries. The recipe easily doubles.
1.5 cups unsweetened soy milk
1/4t vanilla extract
1/4 cup and 1t sugar separated*
4T pistachios, separated 3T/1T
A pinch of coarse sea salt
1T scant tapioca flour dissolved in 1T cold water
2T fresh raspberries
Bring the soy milk, vanilla extract, sugar and sea salt to a simmer in a sauce pan on medium.
Reduce heat to medium low and reduce the soy milk by about half (being careful to not let it boil over).
Add about 1/4 cup of the soy milk mixture to 3T of pistachios and let stand about 5 minutes.
Using an immersion blender (or similar) puree the soy milk and pistachios.
Add the mixture back to the pan and puree with the remaining liquid until smooth.
Return the pan to a light simmer.
Whisk the tapioca flour and cold water until dissolved.
Stirring continuously, slowly add the tapioca mixture until the pudding thickens (should be almost immediately).
Remove from heat and let stand 5 minutes to cool.
Pour into a martini glass or similar.
Chill for 20 minutes uncovered.
Cover with plastic wrap and chill for another 2 hours at least to setup.
When ready to serve, toss the raspberries with the 1t sugar.
Sprinkle 1T pistachios and then 2T of raspberries over the pudding and serve.
*A growing number of white cane sugar is processed without animal bone charcoal. Organic cane, beet, agave, and other alternatives are available.