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 raspberry puree
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
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. Decorate with raspberries
waiting time approx. 5 3/4 hours