Raspberry Pudding

Ingredients

• 525 g raspberries
• 40 g agave syrup
• 3 tbsp Lemon juice
• 200 ml clear apple juice
• 3 sheets white gelatin
• 3 sheets red gelatin
• 2 sprigs fresh mint (for garnish)

Instructions

1. 1.

   Wash and pat dry the raspberries. Let 500 g of raspberries, agave syrup, lemon juice, and apple juice simmer over medium heat for 5–8 minutes until the berries break down.

2. 2.

   Pour the raspberry puree through a cloth-lined sieve into a bowl, allowing the liquid to drain without squeezing (otherwise it becomes cloudy). If needed, top up the drained raspberry juice with water to reach 500 ml.

3. 3.

   Soak the white and red gelatin sheets in cold water. Gently melt the gelatin in a pot over low heat while stirring, but do not boil.

4. 4.

   Rinse four small pudding molds with cold water. Stir the dissolved gelatin into the raspberry juice, pour it into the molds, and chill for at least 4 hours.