Tamarind Pudding Shots
The tamarind plant thrives in equatorial regions and is popular both in Asia and in Latin America. This pudding is imbued with the pulp's distinctive mahogany hue, and its intense sour-sweet flavor plays off the subtle chile for a simple dessert.
· You can substitute 3/4 cup thawed tamarind pulp (Goya brand is available in the freezer section of some supermarkets) for the block variety (available at Latino and Asian markets and kalustyans.com). Stir in 1 1/4 cups water; omit blending/straining. · Tajín chile fruit seasoning is available at mexgrocer.com.
Recipe information
Total Time
40 min
Yield
Makes 6 to 8 servings
Ingredients
Preparation
Step 1
Break up tamarind with your fingers and blend with water in a blender until seeds have broken up and tamarind is dissolved. Strain through a fine-mesh sieve into a bowl, pressing lightly on solids.
Step 2
Stir together tamarind mixture, brown sugar, cornstarch, and 1/8 teaspoon salt in a small heavy saucepan, then bring to a boil over medium heat, stirring frequently, and boil, stirring, 2 minutes. Remove from heat and stir in butter. Transfer to a bowl and quick-chill by setting in an ice bath and stirring occasionally until cold, about 20 minutes.
Step 3
Beat cream until soft peaks form. Divide pudding among small glasses and top with cream and a sprinkle of chile seasoning (if using).
