A few hectic days in Shanghai and Beijing. Food is mostly fast food, at airport or on plane. Yesterday, again a busy day. I needed joy and made this delighting pudding in pink colour with raspberry. Bright and cheerful, to sweep away tiresome. Romantic and sweet, adding to a good night. It is easy to made, less than half hour and just a few ingredients. Well, need a bit patience to get it set in the fridge. Perhaps, slightly little more cream will render a more velvet dessert.
125g low fat milk (use full fat milk will have a smoother texture)
25g sugar 4g gelatin
35g raspberry puree
Soak the gelatin in cold water for a few minutes. Drain and microwave to dissolve.
Cook cream, milk and sugar until it is slightly boiled. Turn off the heat and mix in the gelatin liquid.
Let cool a bit. Blend in the raspberry puree. Pass the mixture through a sieve and pour into dessert serving glasses. Refrigerate for 2 hours or above.