Recipe Raspberry pudding


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Prep time: 25 mins
Cooking time: 45 mins
(serves 6)

28g gelatin
300ml water
420ml whipping cream
720ml raspberry purée
5 egg whites
255g sugar
red currants, for garnishing
1. Bloom (soak) the gelatin in water.
2. Whip the cream to medium peaks. Cover and refrigerate.
3. Warm half of the raspberry purée in a saucepan. Remove from heat and set aside. Stir the dissolved gelatin into the purée until well incorporated. Add the remaining purée into the mixture. Cool the raspberry mixture to 21°C.
4. Put egg whites and sugar in a mixing bowl and place over a pan of simmering water. Stir constantly with a balloon whisk until the mixture reaches 70°C. Transfer the bowl to an electric mixer and whip at high speed until stiff peaks form.
5. Gently blend 1/3 of the meringue into the raspberry mixture to lighten it. Fold in the remaining meringue, thoroughly incorporating. Fold in the chilled whipped cream. Pipe or ladle pudding into serving bowls. Chill and serve garnished with redcurrants.