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🍰 Icy Berry Pudding

325 kcal · 30 min · 4 servings

Ingredients

• 250 g Sugar
• 4 sheets red gelatin
• 500 g red currants (for approx. 300 ml fruit juice)
• 20 ml crème de cassis
• 2 tbsp lemon juice
• 1 egg white
• 4 red currant sprigs (for garnishing)

Instructions

1. 1. Put 300 milliliters of water and the sugar into a pot.
2. 2. Bring the mixture to a boil on the stove.
3. 3. Let the liquid simmer gently until the sugar is completely dissolved.
4. 4. Remove the pot from the heat and let the liquid cool down.
5. 5. Place the gelatin sheet in a bowl of cold water and let it soak.
6. 6. Wash the redcurrants thoroughly.
7. 7. Carefully remove the berries from the stems.
8. 8. Puree the berries finely.
9. 9. Press the puree through a fine sieve to get a clear juice.
10. 10. Make sure you have about 300 milliliters of juice.
11. 11. Take the soaked gelatin out of the water.
12. 12. Squeeze the gelatin well so that no water remains in it.
13. 13. Put the gelatin and the liqueur into a pot.
14. 14. Warm the mixture slightly until the gelatin has dissolved.
15. 15. Stir two tablespoons of the berry juice into the gelatin mixture.
16. 16. Add this mixture to the remaining berry juice.
17. 17. Mix everything well with the simple syrup (sugar syrup).
18. 18. Add the lemon juice and stir.
19. 19. Line four molds with plastic wrap.
20. 20. Pour the liquid into the prepared molds.
21. 21. Place the molds in the freezer compartment for about 4 hours.
22. 22. Whip the egg whites until they form stiff peaks.
23. 23. Wait until half of the freezing time (2 hours) has passed.
24. 24. Fold the whipped egg whites gently into the frozen mixture.
25. 25. Dip the molds briefly into hot water.
26. 26. Turn the puddings out onto plates.
27. 27. Carefully remove the molds and the foil.
28. 28. Garnish each pudding with a redcurrant sprig.
29. 29. Serve the pudding immediately.

Nutrition per serving

• kcal: 325
• Protein: 4 g · Fett/Fat: 0 g · Carbs: 71 g