Chai Tea Pudding With Raspberries and Mango Coulis
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 cups milk, reserve 1/2 cup
- 3 tablespoons cornstarch
- 2 chai tea teabags, contents removed
- 1⁄4 cup honey
- 1 pinch salt
- 1 cup frozen raspberries
- 1 cup frozen mango chunks
- 1⁄2 cup orange juice
- 1 tablespoon grated gingerroot
directions
- 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.
- 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.
- Meanwhile puree the mango, orange juice and ginger in a blender until smooth. Spoon the mango sauce on top of the pudding then serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!