Ingredients Weight Measure
Gelatin, unflavored 4 tsp.
Water 4 Tbsp.
Whipping cream 5 cups
Milk 1 cup
Vanilla bean 1 ea.
TABASCO® brand Original Red Sauce 1/2 cup
Powdered sugar 1 cup


Ingredients Weight Measure
Raspberries, fresh
Powdered sugar 5 Tbsp.
TABASCO® brand Original Red Sauce 2 Tbsp.


  1. For the Pudding, combine gelatin and water and let sit for 10 minutes.
  2. In a saucepan, add cream, milk, seeds from vanilla bean and TABASCO® Sauce.
  3. Bring to a boil, stirring frequently.
  4. Remove from heat and add gelatin.
  5. Transfer to a bowl and place over a bowl of ice water.
  6. Allow cooling, place into 12 custard cups and refrigerate overnight.
  7. For the Sauce, combine raspberries, sugar and TABASCO® Sauce in blender.
  8. Puree and strain. Refrigerate until ready to serve.
  9. Unmold pudding onto plates, drizzle with sauce and serve.

Yield: 12 servings