Blueberry Pudding

Ingredients

• 8 sheets white gelatin
• 500 g fresh blueberries
• 120 g sugar
• 1 packet vanilla sugar
• 5 tbsp blueberry juice
• 0.25 l sour cream
• 0.25 l whipping cream (at least 30% fat content)
• 1 tbsp sugar

Instructions

1. 1.

   Soak the gelatin in cold water. Rinse, wash and drain the blueberries well; set aside 2 tbsp. In a pot combine the remaining berries with sugar, vanilla sugar and juice and bring to a boil once. Squeeze out excess liquid from the gelatin, add it to the hot berries and stir until dissolved. Let the mixture cool.

2. 2.

   When the custard starts to set, fold in the sour cream. Whip the sweet cream with sugar until stiff peaks form, then fold half into the custard. Pour into chilled molds and refrigerate for 2 hours until firm. Serve the pudding on plates, garnished with remaining whipped cream and blueberries.