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Ds114
Raspberry pudding with white chocolate
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.
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Ingredients
Directions
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Let the frozen raspberries first defrost.
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Soak the leaves of gelatin in cold water.
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Cut open the vanilla pod and scrape out the marrow with a knife.
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Bring 100 ml of wine with the vanilla pod and marrow and the sugar to the boil, let it draw.
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Squeeze out the gelatin.
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Remove the pan from the heat, remove the vanilla pod, dissolve the gelatine in the warm wine.
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Keep a few raspberries behind and puree the rest with a hand blender.
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Rub the puree through a sieve.
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Allow the gelatin mixture to cool down and stir with the rest of the wine through the raspberry puree.
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Let this mixture become lumpy in the refrigerator in about 40 minutes.
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Beat the whipped cream almost stiffly and scrape the chocolate into a curl with a peeler.
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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.
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Put them in the refrigerator and let the puddies stiffen in 2-3 hours.
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Dip the pudding molds to the edge in a container with hot water, to easily remove them from the mold.
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Place a plate on each mold, turn them together and carefully shake out each pudding.
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Garnish with the preserved raspberries and the chocolate curls..
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Nutrition
330Calories
Sodium16% DV395mg
Fat34% DV22g
Protein8% DV4g
Carbs8% DV24g
Fiber12% DV3g
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