Cream Pudding with Raspberry Sauce

Summary

Ingredients

• 50 g chocolate, white
• 1 packet custard powder, vanilla (for boiling for 500ml milk)
• 5 tablespoon sugar
• 500 ml milk
• 300 g raspberries, frozen
• 1 packet vanilla sugar
• 4 tablespoon whipped cream
• possibly mint, to decorate

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Instructions

1. Chop the chocolate. Mix the pudding powder, 2 tablespoons of sugar and 5 tablespoons of milk until smooth. Bring the rest of the milk to the boil, stir in the pudding powder, bring to the boil and simmer for approx. 1 minute. Stir in chocolate. Rinse four small pudding molds (approx. 150ml each) with cold water. Pour in the pudding, let it cool and chill for at least 4 hours.
2. Thaw raspberries. Puree with 3 tablespoons of sugar and vanilla sugar. Overturn puddings. Spread the sauce around it, pour the cream onto the raspberry sauce in two circles, pull through with a wooden stick. Garnish the pudding with the mint.