Pink valentine pudding

Extra requirements: (heart) pudding mold of plastic (content 750 ml), hand mixer with a piping bag with a cartel mouth.

Pour cold water in a wide bowl and place the leaves of gelatine in it.

Immerse the leaves well and let them soak for ten minutes.

Grease the pudding mold very thinly with the oil.

Heat the berry juice in a saucepan until the juice begins to boil.

Add three quarters of sugar and dissolve the sugar while stirring.

Remove the pan from the heat.

Squeeze the leaves of gelatine well and dissolve them in the hot juice while stirring.

Allow this mixture to cool slightly.

Pour the buttermilk into a bowl and stir in the berry juice mixture until everything is well mixed and evenly pink.

Place the bowl in a container with cold water and allow the pink buttermilk to cool down until the mixture starts to become gelatinous.

This can take more than fifteen minutes.

In the meantime, whisk the whipped cream with an eighth sugar in a different bowl with the hand mixer.

Transfer one third of the cream into the piping bag and place it in the refrigerator.

Spat the remaining cream lightly through the buttermilk mixture until everything is well mixed.

Transfer the mixture to the pudding mold and smooth the top.

Let the pudding in the fridge become firm in two to three hours.

Pour two thirds of the berry juice into a large bowl and add half of the sugar.

Solve the sugar with stirring.

Keep stirring until the weather has become clear syrup.

Using a finger, loosen the top of the pudding from the edge.

Hold the pudding mold in a container of warm water for a few seconds.

Place a dish on the shape, turn them together.

Shake briefly and let the pudding slide in the middle of the dish.

Pour the sauce over the pudding.

Garnish the pudding with tarts of whipped cream.