I do have a passion for puddings or “spoon desserts”, creamy and delicate. Thanks to the fact that they are a very good idea for a snack or breakfast for kids and babies I have a wonderful excuse to prepare them for my kids and have a spoon myself 🙂
Today’s recipe came out one day when I was going to prepare a pudding for my Luca (3 yrs) and my little Alex (10 months at that time) was nicely staring at me from the high chair….he was definitely interested in what I was preparing but unfortunately the ingredients were not 100% appropriate for him. That’s how I decided to prepare a dairy free, animal gelatin free version of the vanilla pudding. With few changes to the usual recipe this pudding came out light, delicate and delicious. The additional raspberry sauce is a must!!
This is what you need:
– in a medium saucepan add the agave nectar, the corn starch, the agar agar and the vanilla paste. Stir with a whisk and slowly add the rice milk and the almond milk. Keep whisking in order to avoid any grain.
– turn on the heat at medium and keep whisking up until the mix will start boiling
– turn off the heat and keep stirring for 1/2 minutes.
– pour the mix in a silicon mold of your preferred shape and size. I used for my baby a heart shape ice cubes silicon mold and for my toddler a cupcakes heart shape silicon mold.
– place the mold in the refrigerator for at least 3 hours in order to obtain a firm pudding. Using silicon molds will make the removal of the pudding very easy.
– for the sauce: place the raspberries in a blender with the lemon juice and mix for 1 minute in order to obtain a nice cream. If you are giving the sauce to a baby or to a picky toddler you can pour the raspberry mix in a strainer in order to remove all the seeds. I do not add any sugar as I try to select very sweet raspberries. It’s totally up to your taste: you can add to the sauce few tablespoons of agave nectar or honey or, if you are cooking for babies under 12 months, just one teaspoon of vanilla paste.
The vanilla pudding is lovely as a kids friendly dessert or for breakfast or just for an afternoon snack. You can store the pudding in the refrigerator in the mold for up to 4/5 days. Enjoy!!