Blackberry pudding

Ingredients for 6 servings:

• 200 ml cream
• 300 ml juice (blackberry), unsweetened
• 1 pinch of salt
• 3 tbsp sugar, or to taste
• 1 packet of vanilla sugar
• 40 g cornstarch

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 1 minute; Total time approx. 6 minutes

with vanilla sauce a delicious dessert

Bring the cream to a boil with 200 ml of blackberry juice, salt, sugar, and vanilla sugar. Blend the cornstarch with 100 ml of blackberry juice until lump-free and stir into the boiling cream and juice mixture. The mixture will thicken immediately, then remove from the heat. Pour into cold, rinsed bowls, cover with cling film, and refrigerate. Once cold, the pudding is ready to turn out. If you don’t want to turn out the pudding, 30 g of cornstarch will suffice. Serve with vanilla sauce.