Raspberry cream pudding

Ingredients for 4 servings:

• 300 g raspberries, frozen
• 400 ml cream
• 2 tbsp sugar
• 1 packet of vanilla sugar
• 30 g cornstarch
• 2 tbsp raspberry syrup, if available

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 3 minutes; Total time approx. 1 hour 13 minutes

quickly cooked with frozen raspberries

Puree the raspberries with a hand blender and then pass through a sieve. Now put the raspberry puree into a measuring jug and make up to 500 ml with the cream. Whisk some of it with the cornstarch until there are no lumps. Bring the remaining raspberry cream to a boil with the sugar and vanilla sugar. Remove the pan from the heat and quickly stir in the mixed cornstarch. Place the pan back on the stove and bring the pudding to a boil briefly, stirring constantly, until it sets; this only takes a few seconds. If you like, you can add a little raspberry syrup for color. Ladle the pudding into serving bowls. Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Chill in the refrigerator for about 1 hour. The pudding turns out very easily.