Raspberry Dream

Put the pudding powder in a bowl. Beat the whipped cream with a whisk.

Bring the milk to the boil. Remove the pan from the heat and stir in the cream mixture. Bring the milk back to the boil. Keep stirring well, while the pudding cooks for 2 minutes on a low heat. Rinse the pudding molds with cold water and pour in the pudding. Cover the puddles with plastic wrap. Let them cool in about 1 hour and then put them in the fridge for another hour to get stiff.

Drain the juice from the raspberries. Cook the raspberries, the sugar and the lemon juice in a saucepan for about 2 minutes. Put the raspberry mixture in a sieve and press it through with the convex side of a spoon. Catch the sauce in a container.

Cut the puddies apart from the mold. Place a plate on each mold and turn the molds over. Spoon the sauce next to and over the puddinks. Pipe some whipped cream onto the puddinks and sprinkle the nougat.