Blushing Farm Girl

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Defrost the raspberries, mash them and pass them through a sieve. Soak gelatine in cold water. Mix buttermilk, sugar, vanillin sugar and lemon juice. Stir in 130 g raspberry puree. Chill the rest of the puree

2. 2

   Whip the cream until stiff in a narrow mixing bowl. Melt the gelatine in a small pot, stir in about 5 tbsp. raspberry buttermilk. Stir the mixture into the remaining buttermilk. Fold in the cream with a whisk

3. 3

   Rinse pudding moulds (0.6 litre capacity) cold, pour in the cream and place in the fridge for at least 5 hours. Hold the mould briefly in hot water, turn the pudding out onto a plate. If necessary, dilute the remaining puree with a little water and pour over the pudding. Decorate with raspberries

4. 4

   waiting time 5 3/4 hours

Nutrition Facts

KCAL
180 kcal

CARBS
25 g

FATS
6 g

PROTEINS
5 g