Vanilla rum cream with raspberries

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Raspberries selected. Divide half of the fruit between four glasses. Pour the cold milk into a tall mixing bowl. Add the pudding powder and whisk with the whisk of the hand mixer at highest speed for one minute until creamy.

2. 2

   Pour the cream immediately over the fruit and allow to set. Whip cream until stiff and fill into a piping bag with perforated spout. Garnish cream with cream and remaining raspberries. Add two puff pastry biscuits each as desired.

3. 3

   Chill the cream until serving.