Pink raspberry pudding with cadillacs

Let the gelatin soak for 5 minutes in a large bowl of cold water. Puree the raspberries with a hand blender and rub the puree through a sieve.

Heat the raspberry puree in a saucepan and dissolve the sugar. Remove the pan from the heat.

Squeeze the gelatine and add to the puree. Stir until the gelatin is dissolved and allowed to cool.

Beat the whipped cream with a mixer and spatula through the raspberry mixture.

Rinse the pudding mold with cold water (do not dry) and scoop the mixture into the pudding mold.

Put covered in the refrigerator and leave to stiffen for at least 4 hours.

Pour the pudding on a dish and garnish before serving with leaves of fresh mint and cadillacs.