Summary

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

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Instructions

1. Finely puree the raspberries with the sugar and brandy. Then strain through a fine sieve. Stir the raspberry puree into the pudding.
2. Whip the cream until stiff. Fold into the raspberry pudding mixture with a large spoon to create a smooth cream.
3. Pour the raspberry cream into the chocolate molds and refrigerate for 30 minutes. Serve garnished with a few raspberries.
4. 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.