Vanilla Pudding with Raspberry Coulis

Ready for summer? This dessert is just perfect. Save it and thank me later😉

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Step 1

In a small bowl or glass combine gelatine with water, and place in the fridge for 10minutes.

Step 2

In a saucepot add raspberry purée and sugar, bring it to a boil, remove from heat and add gelatine. Mix well until gelatine dissolves. Divide coulis equally between 4 ramekins and place in the fridge for 2 hours or until firm.

Step 3

For the pudding, in a bowl combine sugar and cornstarch, mix well, add 3 egg yolks and lime zest and mix again until combined. Add a bit of milk ( about 100ml), vanilla, and mix until combined. In a saucepot bring to the boil(but don't boil) the rest of the milk and start to add the corn starch mixture( in a thin stream). Whisk vigorously until everything is well combined. Work quickly to prevent lumps. Once the pudding has thickened, remove from the heat, let it cool for 5 minutes. Remove ramekins from the fridge and add pudding, cover with cling film and transfer them to the fridge for 4 hours minimum.

Step 4

To serve, place the ramekins in a hot water for a few minutes, then cover the top with the plate and flip over. Or enjoy it direct from ramekin.

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