Raspberry Cream Pudding

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	3 mins
Total Time	1 hr 13 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Puree the raspberries with the blender and then strain them through a sieve. Now put the raspberry pulp in a measuring cup and fill up to 500 ml with cream. Whisk some of it with the cornstarch so that it does not form lumps. Bring the rest of the raspberry cream with sugar and vanilla sugar to the boil. Take the pot off the stove and quickly stir in the mixed cornstarch. Put the pot back on the plate and let the pudding boil briefly, stirring constantly, until it hardens, which only takes a few seconds. Now you can, if you want, add a little raspberry syrup for the color.
Pour the pudding into portion bowls. Cover with cling film directly on the surface of the pudding so that no skin forms. Chill in the refrigerator for about 1 hour. The pudding is very easy to turn out.

About Editorial Staff

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.