Raspberry Pudding

Raspberry Pudding

Ingredients

• 28g gelatin 
• 28g gelatin 
• 420ml whipping cream 
• 720ml raspberry puree 
• 5 egg whites 
• 225g sugar 
• Red currants, (for garnishing)

Method

1. Bloom (soak) the gelatin in water. Whip the cream to medium peaks. Cover and refrigerate. 
2. Warm half of the raspberry puree in a saucepan. Remove from heat and set aside.
3. Stir the dissolved gelatin into the puree until well incorporated. Add the remaining puree into the mixture.
4. Cool the raspberry mixture to 21 degree Centigrade. 
5. 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 degree Centigrade.
6. Transfer the bowl to an electric mixer and whip at high speed until stiff peaks form. 
7. Gently blend 1/3 of the meringue into the raspberry mixture to lighten it. 
8. Fold in the remaining meringue, thoroughly incorporating. 
9. Fold in the chilled whipped cream. Pipe or ladle pudding into serving bowls. 
10. Chill and serve garnished with redcurrants.