Chai Tea Pudding With Raspberries and Mango Coulis

1. 1

   Stir cornstarch into 1/2 cup of milk until smooth.

2. 2

   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.

3. 3

   Divide the raspberries evenly between each of four large ramekins; pudding cups or festive glasses, then fill each with hot pudding.

4. 4

   Chill for at least one hour, until the pudding has set.

5. 5

   Meanwhile puree the mango, orange juice and ginger in a blender until smooth.

6. 6

   Spoon the mango sauce on top of the pudding then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.