Rum pudding with fruit jelly

Name: Rum pudding with fruit jelly
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 16
Ingredients: 1 package Pudding powder vanilla and chocolate(for cooking; for 1/2 l milk each); 6–7 go. tablespoon + 100 g sugar; 1 l Milk; 1 Organic Lemon; 1/2 l Cherry nectar; 1 package Red Groats Powder Raspberry; 2 packages Vanillin sugar; 300 g mixed frozen berries; 200 g Dark chocolate; 500 g Whipped cream; 6 TABLESPOONS Rum; 7-10 Tbsp Cling film

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 16

1 package Pudding powder vanilla and chocolate(for cooking; for 1/2 l milk each)
6–7 go. tablespoon + 100 g sugar
1 l Milk
1 Organic Lemon
1/2 l Cherry nectar
1 package Red Groats Powder Raspberry
2 packages Vanillin sugar
300 g mixed frozen berries
200 g Dark chocolate
500 g Whipped cream
6 TABLESPOONS Rum
7-10 Tbsp Cling film

Directions

1
Stir vanilla pudding powder, 2 tablespoons sugar and 100 ml milk until smooth. Boil 400 ml milk. Stir in pudding powder and boil for about 1 minute. Pour the pudding into a bowl. Cover the surface with foil to avoid skin.
2
Prepare chocolate pudding in the same way. Let the puddings cool down.
3
Wash lemon hot, peel peel thinly. Squeeze lemon. Mix 100 ml nectar and groats powder. Boil up the rest of the nectar, 100 g sugar, vanilla sugar, lemon juice and zest. Stir in groats powder and bring to the boil briefly.
4
Fold in frozen berries. Remove skin. Let the groats cool in a bowl.
5
Roughly chop the chocolate, put about 1/4 aside for sprinkling. Whip the cream until stiff, pour in 2-3 tbsp. sugar. Stir in rum briefly.
6
Separately stir the puddings briefly with the whisks of the hand mixer. Fold in half each of the rum cream and chocolate. Divide into 16 glasses and sprinkle with the remaining chocolate. Keep cool until serving.
7
Add groats.