Raspberry Buttermilk Pudding

pudding:

1. In puddingfoarm (materiaal en foarm makket neat út, mar mei in kapasiteit fan 1300 ml) spielje mei kâld wetter en ha it klear. Fyn 8-10 stikken beferzen frambozen en hâld se klear foar dekoraasje. Dêrnei set de beferzen fruchten tegearre mei 100 g erythritol yn in pot, bringe oan 'e koel en simmer foar sa'n 1 minút. Dan wrijven alles yngeand troch in sieve oant hast allinnich de kernels binne oerbleaun en de sammele massa is 500 ml.
2. Foegje de instant gelatine en de oerbleaune 150 g erythritol oan 'e noch waarme floeistof en roerje oant beide binne oplost. Roer dan gewoan de karnemelk en vanille-smaak yn, folje alles yn 'e klearmakke skûtel en set yn' e kuolkast foar sawat 4 oeren.
3. When the pudding has set (you may need to put the mold briefly in hot water beforehand), turn it out onto a plate. Beat the creme fine with erythritol and vanilla flavor until stiff, fill into a piping bag with a large star nozzle and decorate the surface with it. Put the retained raspberries on it and ……………. then only enjoy it with pleasure – and without a guilty conscience or remorse …

Taljochting oer erythritol:

1. Erythritol is a sweet-tasting compound and chemically belongs to the sugar alcohols (like birch sugar (xylitol) or isomalt). It is created through fermentation of glucose, which is found in many ripe fruits. Its sweetening power is around 70% of that of sugar, so you have to dose it a little higher when baking and cooking. It looks very similar to normal sugar and has almost no calories, i.e. per 100 g = 20 Kcal. Normal sugar has 400 Kcal per 100 g. It is not harmful to the body, but excessive consumption can lead to “excessive bowel activity” … ;-))) Used in moderation but without problems. When adding a dose in a dish, it is better not to work with the amount of sugar actually specified, but to start with a smaller amount and – if it is not yet sweet enough – add a little more gradually.