Blackberry Pudding
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 1 min |
| Total Time | 6 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 ml cream
- 300 ml juice (blackberry), unsweetened
- 1 pinch (s) salt
- 3 tablespoon sugar, or to taste
- 1 packet vanilla sugar
- 40 g cornstarch
Print Recipe
Pin Recipe Instructions
- Bring the cream to the boil with 200 ml blackberry juice, salt, sugar and vanilla sugar. Mix the cornstarch with 100 ml blackberry juice without lumps and stir into the boiling cream-juice mixture. The mass thickens immediately, then remove it from the plate.
- Pour into cold rinsed bowls, cover with cling film and place in the refrigerator. As soon as the pudding is cold, it is easy to turn it out.
- If the pudding is not to be turned over, 30 g cornstarch is sufficient.
- Vanilla sauce goes well with it.
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