Cream pudding with cranberry-orange sauce

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.

Scrape the pith from the vanilla pod above the milk, add the sugar and dissolve it with stirring.

Separate the well squeezed gelatine into the milk from the heat source. Let the milk cool down to lumpy.

Beat the whipped cream until it is firm and spat through the milk mixture.

Rinse the pudding mold with cold water and pour in the custard.

Put it in the refrigerator for at least 3 hours to stiffen.

Puree for the sauce the cranberry compote with orange juice and cinnamon powder.

Pour the pudding on a dish and pour the sauce around it.