Passion fruit cream with raspberries

Ingredients for 4 servings:

• 500 ml milk
• 1 packet of vanilla pudding powder
• 2 tbsp sugar
• 4 passion fruit(s)
• 300 g raspberries
• 125 ml cream
• 1 tbsp butter
• 2 tbsp almond flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 40 minutes

simple and tasty, easy to prepare, takes a little time

Take 4 tablespoons of the milk and mix it with the pudding mix. Bring the remaining milk and sugar to a boil, stirring constantly. Stir in the pudding mix and simmer for a few minutes. Remove the pudding from the heat and let it cool, stirring frequently. Halve the passion fruit, scoop out the juicy flesh and seeds with a spoon, and mix into the vanilla pudding. Wash the raspberries and drain well. Whip the cream until stiff peaks form, stir into the cooled (room temperature) vanilla pudding, pour the cream into 4 glasses or bowls, and refrigerate to chill. Melt the butter in a pan, fry the flaked almonds until golden brown, stirring constantly (be careful, this happens very quickly), remove from the pan, and let it cool. Before serving, top the cream with the raspberries and sprinkle with the flaked almonds. Tip: This is also perfect for small dessert glasses (e.g., for a buffet). This will make enough for 8 to 10 servings. Per serving approx. 358 kcal