John Myers
Contents
show
Blackberry Pudding
The perfect blackberry pudding recipe with a picture and simple step-by-step instructions.
for blackberry pudding
- 250 g Blackberry fresh
- 125 ml Cream 30% fat
- Cornstarch as required
- 50 g Sugar
- 1 pinch Salt,
- Vanilla sugar
- Lemon zest
- 4 cl Blackberry liqueur
for sauce
- 200 ml. Cremefine vanilla
- Alternatively for the fine fresh variant (I prefer this one)!
- Vanilla VLA in my KB
Preparation step 1:
- Wash the blackberries and crush them with a fork. Heat with the sugar and cream and a pinch of salt.
- Press the warmed mass through a sieve. Thicken with a little cornstarch if necessary (but this is usually not necessary).
- Add the zest of half a lemon. Let the liqueur flow in. Heat briefly … do not boil (otherwise it will become liquid again).
Preparation step 2:
- Decision between A: Fast version = Make a sauce of the CREMEFINE vanilla according to the instructions on the package insert.
Facebook Comments