Red Berry Pudding

Ingredients

• 600 g mixed fresh berries (blueberries, strawberries, raspberries, currants...)
• 400 g sour cherries (canned)
• 60 g sugar
• 1 Vanilla bean
• 0.5 stick cinnamon
• 40 g cornstarch
• fruit gummies
• 0.5 l cherry juice
• 4 sheets gelatin
• 50 g powdered sugar
• 1 packet vanilla sauce
• 400 ml milk
• 125 g whipping cream
• mint
• 1 red apple

Instructions

1. 1.

   Drain the sour cherries well and catch the juice. Thaw the frozen fruit. Pour ½ l cherry juice into a pot, add sugar, vanilla bean, cinnamon stick and bring to a boil. Stir in cornstarch mixed with a little water and keep stirring until thickened. Remove the vanilla bean and cinnamon stick. Add the fruit and simmer gently for 2 minutes.

2. 2.

   For the fruit pralines heat the cherry juice in a saucepan, add powdered sugar and let it steep for 5 minutes. Soak gelatin in cold water, squeeze out excess liquid and dissolve in the cherry juice. Pour the mixture into chilled molds and refrigerate until set.

3. 3.

   Prepare the vanilla foam by following the instructions on the vanilla sauce packet with milk, letting it cool slightly. Whip the cream to stiff peaks and fold it into the vanilla base.

4. 4.

   Carefully unmold the fruit pralines onto a plate and arrange the red berry pudding beside them, topping with vanilla foam.

5. 5.

   Garnish with mint leaves and apple blossoms.

6. 6.

   To create an apple blossom, wash the apple, quarter it and cut away the core so that a flat surface remains. From the center of the shell, cut a small notch, then make another incision next to it to form a small rim. Repeat twice more, ensuring the pieces stay together. Shift one side and reassemble.