Raspberry pudding with white chocolate

Name: raspberry pudding with white chocolate
Cook time: 60 min
Total time: 180 min
Yield: 8
Cuisine: Dutch
Ingredients: 300 g raspberries freezer; 6 leaves gelatin red; 1 vanilla bean; 250 ml sweet white wine dessert wine; 400 ml whipped cream; 100 g White chocolate; 100 g sugar

A tasty Dutch recipe. The dessert contains the following ingredients: raspberries (frozen), gelatine (red), vanilla bean, sweet white wine (dessert wine), whipped cream, white chocolate and sugar.

Ingredients

Kitchen Stuff

pudding molds (à 150 ml)

Directions

Let the frozen raspberries first defrost.
Soak the leaves of gelatin in cold water.
Cut open the vanilla pod and scrape out the marrow with a knife.
Bring 100 ml of wine with the vanilla pod and marrow and the sugar to the boil, let it draw.
Squeeze out the gelatin.
Remove the pan from the heat, remove the vanilla pod, dissolve the gelatine in the warm wine.
Keep a few raspberries behind and puree the rest with a hand blender.
Rub the puree through a sieve.
Allow the gelatin mixture to cool down and stir with the rest of the wine through the raspberry puree.
Let this mixture become lumpy in the refrigerator in about 40 minutes.
Beat the whipped cream almost stiffly and scrape the chocolate into a curl with a peeler.
Spatula, as soon as the gelatin mixture begins to stiffen, put in the whipped cream and spread the raspberry mixture over the (greased with oil) molds.
Put them in the refrigerator and let the puddies stiffen in 2-3 hours.
Dip the pudding molds to the edge in a container with hot water, to easily remove them from the mold.
Place a plate on each mold, turn them together and carefully shake out each pudding.
Garnish with the preserved raspberries and the chocolate curls..