For the raspberry pudding:
- 3 sheets (7 g) gelatin
- 200 g raspberry puree, sieved to remove seeds
- 150 ml milk
- 50 ml heavy cream
- 25 g sugar
For the raspberry coulis:
- 100 g raspberry puree, sieved to remove seeds
- 20 g caster sugar
- 1 teaspoon (5 ml) lemon juice
1. Soak the gelatin in ice water until softened.
2. Over low heat, whisk the milk, cream and sugar until the sugar has melted. Do not allow the mixture to come to a boil!
3. Turn off the heat, squeeze excess water from the gelatin and add this to the cream mixture.
4. Whisk until the gelatin has completely dissolved.
5. Place the saucepan in an ice bath until completely cool.
6. Pour the raspberry puree into the mixture. Stir until well-combined.
7. Divide the mixture among the pudding jars.
8. Chill at least 4 hours (preferably over-night) until the pudding has set.
9. To make the raspberry coulis, whisk together raspberry puree, sugar and lemon juice until the sugar has completely melted.
10. Cook a further 3-4 minutes on low heat so that the sauce thickens a little. Transfer the raspberry coulis into an air-tight container. Chill before using.
11. To serve, spoon some raspberry coulis onto the pudding.
1. I used 100 ml pudding jars.
2. You can use gelatin powder to replace the gelatin sheets but make sure to allow the gelatin powder to bloom in some of the milk before using. Please Google how to bloom gelatin powder.