White Chocolate Pudding with Raspberry sauce
found in Desserts - Winter Warmers
 | 8 SPs |  | Vegetarian |  | Nut Free |  | Gluten Free |
Prep: 15 minutes
Cook: 5 minutes
Difficulty:
Moderate
When with every mouthful you go mmmmm, you know you have a winner! Rich, creamy, decadent.
Ingredients
- 10 sprays calorie controlled cooking spray
- 4 slice(s) leaf gelatine
- 300ml skimmed milk
- 25g caster sugar
- 40g white chocolate chips
- 150g natural yogurt
- 4 tbsp creme fraiche
- 1⁄2 tsp vanilla extract
- 250g raspberries
- 1 tbsp icing sugar
Directions
1
Mist mini pudding basins with cooking spray. Submerge the gelatine in a bowl of cold water and leave to soak for about 5 minutes.
2
Heat the milk and sugar in a pan until starting to bubble at the edges. Remove the pan from the heat.
3
Squeeze the excess water from the gelatine and add to the hot milk, stir to dissolve, then stir in the chocolate until it has melted. Cool the mixture to room temperature.
4
In a mixing bowl, whisk together the yogurt, creme fraiche and vanilla extract, then blend in the white chocolate milk. Pour into the prepared pudding basins, cover with cling film and chill for 2 hours or until set.
5
Make the sauce by blending 150g of the raspberries with the icing sugar. Sieve to remove seeds.
6
Turn the puds out of their basins. Top with the raspberries and drizzle with the raspberry sauce.
