Vanilla Pudding with Raspberries
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 80 g cornstarch
- 600 ml milk
- 1 vanilla pod (s)
- 1 pinch (s) salt
- 50 grams sugar
- 2 egg yolks
- 3 tablespoon egg liqueur
- 200 ml cream
- 1 pack cream stabilizer
- 2 tablespoon almond flakes
- 600 g raspberries, frozen
- 2 tablespoon raspberry spirit
Print Recipe
Pin Recipe Instructions
- Slit open the vanilla pod and scrape out the pulp. Mix the starch with 6 tablespoons of milk, bring the rest of the milk with the vanilla pulp and the pod to the boil and simmer for 3 minutes. Now remove the pod, add salt and sugar, stir in the starch and let it boil again briefly.
- Whisk the egg yolks and eggnog, fold them into the pudding and let the whole thing cool down a little. Whip the cream with the whipped cream until stiff and fold into the pudding. Rinse 4 molds with cold water, fill with the cream and leave to set in the refrigerator for about 2 hours.
- Roast the almonds in a pan without adding any fat.
- Briefly heat the raspberries with the raspberry spirit.
- Turn the pudding out onto a plate, serve with the berries and sprinkle with almonds.
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