Step 1

Combine the cornstarch and 1/4 cup granulated sugar until mixed. This will prevent the cornstarch from clumping.

Step 2

In a large sauce pot over medium heat, add pistachio milk and bring to a boil. Once mixture comes to a boil and add sugar mixture. Whisk pudding until mixture coats the back of a spoon, remove from heat and stir in vanilla.

Step 3

Ladle pudding into ramekins, cover with plastic wrap, and let cool until firm, at least 30 minutes.

Step 4

For syrup, add sugar, water and raspberry jam to a small pot over low heat until sugar is dissolved. Cool syrup down.

Step 5

To serve, evenly drizzle raspberry syrup over each ramekin, then top with pistachios and fresh raspberries. Enjoy!