Vanilla pudding with raspberry sauce

Name: Vanilla pudding with raspberry sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 package Pudding powder "Vanilla flavour" (for 1/2 l milk; for cooking); 5-6 Tbsp Sugar; 500 ml + 1 tablespoon of milk; 300 g frozen raspberries; 1 TABLESPOON Fresh cream; 7-10 Tbsp Mint; 7-10 Tbsp Icing sugar; 7-10 Tbsp wooden skewers

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 package Pudding powder "Vanilla flavour" (for 1/2 l milk; for cooking)
5-6 Tbsp Sugar
500 ml + 1 tablespoon of milk
300 g frozen raspberries
1 TABLESPOON Fresh cream
7-10 Tbsp Mint
7-10 Tbsp Icing sugar
7-10 Tbsp wooden skewers

Directions

1
Mix pudding powder with 3 tablespoons of sugar. Gradually stir with 100 ml milk until smooth. Bring 400 ml milk to the boil, remove from the heat. Stir in pudding powder. Bring to the boil again and cook for about 1 minute. Rinse 4 small pudding moulds (each containing 150 ml) with cold water. Pour in the pudding and put it in a cool place.
2
Defrost the raspberries, put 4 nice fruits aside. Add 2-3 tablespoons of sugar and puree. Turn out the puddings onto 4 plates and pour a raspberry mirror around them. Mix crème fraîche with 1 tablespoon of milk and pour 2 circles around the pudding. Draw a pattern with a wooden stick. Decorate the pudding with raspberries and mint. Dust the edge of the plate with icing sugar