Summary
| Prep Time | 10 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 100 g raspberries
- 25 g suar
- 2 tablespoon brandy
- 300 g puddin (vanilla flavor) from the refrierated shelf
- 150 ml sweet cream
- 150 g chocolate for 4 chocolate molds
Print Recipe
Pin Recipe Instructions
- Finely puree the raspberries with the sugar and brandy. Then strain through a fine sieve. Stir the raspberry puree into the pudding.
- Whip the cream until stiff. Fold into the raspberry pudding mixture with a large spoon to create a smooth cream.
- Pour the raspberry cream into the chocolate molds and refrigerate for 30 minutes. Serve garnished with a few raspberries.
- For the chocolate molds, melt 150 g of chocolate over the water bath. Line 4 muffin cases with paper cases and spread the chocolate in them with a brush, allow to cool and remove. If you like, you can of course also buy the chocolate molds ready-made.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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