Caramel cream on raspberry pulp

Name: Caramel cream on raspberry pulp
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 ml Milk; 2 TABLESPOONS + 1 tablespoon + 3 tablespoons sugar; 1 package Pudding powder; 7-10 Tbsp "Caramel flavor."; 250 g fresh or; 7-10 Tbsp frozen raspberries; 2-3 TEASPOONS Lemon juice; 100 g Whipped cream; 1 package Cream stabiliser; 7-10 Tbsp Mint leaves; 7-10 Tbsp for ornament

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 ml Milk
2 TABLESPOONS + 1 tablespoon + 3 tablespoons sugar
1 package Pudding powder
7-10 Tbsp "Caramel flavor."
250 g fresh or
7-10 Tbsp frozen raspberries
2-3 TEASPOONS Lemon juice
100 g Whipped cream
1 package Cream stabiliser
7-10 Tbsp Mint leaves
7-10 Tbsp for ornament

Directions

1
Mix 6 tablespoons of milk, 2 tablespoons of sugar and pudding powder. Bring the rest of the milk to the boil, stir in the pudding powder and continue cooking for about 1 minute. Let it cool down, stirring more often
2
Select the raspberries, wash and drain well. (Defrost frozen raspberries.) Purée berries, except some for decoration, 1 tablespoon sugar and lemon juice. Pass the puree through a sieve
3
Caramelise 3 tablespoons of sugar in a small pan until golden brown. Using a fork, draw the hot liquid caramel in strips over the edges of 4 plates. Spread the raspberry puree on the plates
4
Whip the cream until stiff, allowing the cream setting agent to trickle in. Stir caramel pudding until smooth and fold in cream. Pour into a piping bag with a star-shaped spout. Spray caramel cream as tuffs onto the raspberry puree. Decorate with mint and remaining raspberries