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Lisa M
Cream pudding with cranberry-orange sauce
Try this delicious cream pudding with cranberry-orange sauce
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Ingredients
Directions
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Soak the gelatin in plenty of cold water. Bring the milk with the vanilla pod or the vanilla sugar to the boil and let it infuse for 5 minutes.
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Scrape the pith from the vanilla pod above the milk, add the sugar and dissolve it with stirring.
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Separate the well squeezed gelatine into the milk from the heat source. Let the milk cool down to lumpy.
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Beat the whipped cream until it is firm and spat through the milk mixture.
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Rinse the pudding mold with cold water and pour in the custard.
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Put it in the refrigerator for at least 3 hours to stiffen.
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Puree for the sauce the cranberry compote with orange juice and cinnamon powder.
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Pour the pudding on a dish and pour the sauce around it.
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Nutrition
290Calories
Sodium0% DV0g
Fat31% DV20g
Protein10% DV5g
Carbs8% DV23g
Fiber0% DV0g
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