White chocolate in cream pudding with raspberries

Ingredients for 3 servings:

• 1 packet of pudding powder (cream flavor)
• 100 g chocolate, white
• 3 tbsp sugar
• 1 pack of raspberries
• 200 ml cream
• ½ liter of milk

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

the red-white sin

First, chop the chocolate very finely, ideally using a food processor. Set aside 1-2 tablespoons for garnish. Then prepare the cream pudding as directed on the package. Mix the pudding mix with 6 tablespoons of milk and 3 tablespoons of sugar. Bring the rest of the milk to a boil in a saucepan. When the milk starts to simmer gently (note: stir well), add the pudding mix. Stir vigorously and bring to a boil. Now add the chopped chocolate to the hot pudding. Stir well; it will melt immediately. Transfer the mixture to a heatproof bowl and refrigerate. Once the pudding is cold, whip the cream and fold it into the pudding mixture. Now layer the pudding and raspberries in dessert glasses. I always use 2 tablespoons of pudding, then a layer of raspberries, then more pudding, and so on. The last layer should be raspberries, onto which the reserved chocolate shavings are sprinkled. An absolute sin and incredibly delicious, in my opinion! I’ve always been able to delight my guests with it. (Note: Adjust your belt one hole before eating!)