Pink raspberry pudding with cadillacs

Name: pink raspberry pudding with cadillacs
Cook time: 15 min
Total time: 255 min
Yield: 4
Ingredients: 6 leaf white gelatin; 250 g deep frozen box of raspberries; 100 g fine cristalsugar; 400 ml fresh cream; 7,5 g fresh fresh mint; 140 g Autodrop forest fruit red cadillacs

Dessert for the Christmas menu of homemade raspberry pudding with Autodrop cadillacs.

Ingredients

Kitchen Stuff

1 blender
1 pudding mold (1 liter)

Directions

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.

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Nutrition

590Calories

Sodium2% DV40mg

Fat55% DV36g

Protein12% DV6g

Carbs20% DV60g

Fiber4% DV1g

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