Raspberry Pudding with Raspberries Sauce

A lean dessert recipe found on frukt.no
Raspberry Pudding with Raspberries Sauce

A lean and tasty dessert made from vanilla quark * and raspberries. It can be cooked well in advance and decorated just before serving. The dessert can also be served in glasses.

4 servings

Raspberry Pudding:

250 g [8,8 oz] raspberries
2 tablespoons water
1½ tablespoon sugar
4 gelatin sheets
420 g [15 oz] vanilla quark *
The seeds from ½ vanilla pod
125 g [4,5 oz] raspberries
50 g [1,75 oz] icing sugar
The juice of 1 lemon
in a blender till you got a smooth mix.

* Can be substituted with vanilla yogurt


Pudding: Soak the gelatin sheets in cold water for about 5 minutes.

Boil 200 g / 7 oz raspberries, sugar, water and the seeds from the vanilla pod. Stir until the sugar is dissolved and remove the saucepan from the heat. Squeeze the water out of the gelatin sheets and melt the plates in the raspberry water. Cool to room temperature.

Stir the vanilla quark into the raspberry water and gently mix in the rest of the raspberries making sure not to crush them. Distribute the mixture into 4 small moulds or 4 serving glasses.

Set the raspberry pudding to cool and allow to set for at least 2 hours. But you can also make it a  day before serving.

Sauce: Vault the puddings onto serving plates and pour the sauce around them. If you use serving glasses, pour the sauce on top of the pudding. Decorate with fresh raspberries and mint leaves.