I love rosewater, so I jumped at the chance to use it in this recipe. It’s a dairy-free pudding that is essentially like a fruit curd. The color is gorgeous, it wasn’t too sweet, and I absolutely loved it. (The Engineer doesn’t like raspberries, the Little Prince decided it was too intense for him, and the Fox refused to taste it, though for the record both kids love fresh raspberries. More for me!)
The original recipe recommended ½ to 1 teaspoon rosewater; I used the greater amount, obviously, but I could barely taste it, so I’d use 2 teaspoons next time – I amended the ingredients below.
¼ cup cornstarch
¼ tsp. salt
1 cup cold water
2 large egg yolks
20 oz. raspberries, fresh OR frozen and thawed, plus more to serve
½ cup sugar
1 lemon, juiced (about 3 Tbsp.)
1-2 tsp. rosewater
vegan whipped cream, to serve (optional)
white chocolate shavings, to serve (optional)
Whisk the cornstarch and salt together in a medium bowl. Slowly pour in 1 cup water, whisking constantly until smooth. Whisk in the egg yolks.
Purée the raspberries with the sugar and lemon juice in a blender until smooth and liquefied. Pour through a fine-mesh sieve into a 3-quart saucepan. Use a spoon to press as much liquid as possible out of the raspberry pulp (you should have about 3 cups total). Turn the heat onto high and bring the fruit to a simmer, stirring frequently. Turn off the heat.
Whisk about half of the hot raspberry mixture into the bowl with the cornstarch and egg yolks. Pour this slowly back into the pan, counting to 10 as you do and whisking vigorously.
Turn the heat back on to medium. Bring the pudding to a full boil, whisking frequently; this will take 2 to 5 minutes. Large bubbles will rise up very slowly, making a noise like gloop or plop. Simmer for 2 minutes, whisking frequently. Turn off the heat and whisk in the rosewater.
Immediately pour the hot pudding into a shallow container. (If you notice lumps, you can pour the pudding though a fine-mesh sieve to make it smoother.) Place plastic wrap or buttered wax paper directly on the surface of the pudding to cover it. Put a lid on the dish and refrigerate. Chill for 2 hours, or until completely cold, before eating. Best eaten within 3 days.
Serve in dessert cups or champagne glasses. Top with vegan whipped cream, white chocolate shavings, and fresh raspberries if desired.