Raspberry and vanilla custard layered dish
easy
30 mins
30 mins
Ingredients
- 1 pack of (300 g)
- 7-10 Tbsp frozen raspberries
- 1 1/2 TABLESPOONS Spit strength
- 100 g Sugar
- 1/4 l red juice (e.g. cherry juice)
- 1 package Pudding powder "Vanilla-
- 7-10 Tbsp Taste"
- 7-10 Tbsp pulp of 1 vanilla pod
- 1/2 l Milk
- 200 g Whipped cream
- 7-10 Tbsp some mint leaves and jagged chocolate sticks
- 1 TABLESPOON Icing sugar
Directions
- 1
Let the raspberries thaw a little. Stir cornflour, 2 tablespoons of sugar and some juice until smooth. Bring the rest of the juice to the boil, stir in the cornstarch and bring to the boil again briefly. Carefully fold in 2/3 of the raspberries.
- 2
Put the raspberry compote in a large glass bowl and let it cool down a little. Stir pudding powder, 2 tablespoons of sugar, vanilla pulp and a little milk until smooth. Bring the rest of the milk to the boil, stir in the pudding powder and bring to the boil again while stirring.
- 3
Pour vanilla pudding on the raspberry compote and let it cool down. Whip cream and remaining sugar until stiff and spread on the custard. Decorate the dessert with the remaining raspberries, mint leaves and chocolate sticks.
- 4
Serve dusted with icing sugar.
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