Blackcurrant Pudding
Ingredients
For a terrine mould holding approx. 1 litre
Serves 8
750 g blackcurrants
1 dl water
1 tbsp lemon juice
6 tbsp Granulated Hermesetas
8 sheets gelatine, soaked in cold water
250 g low fat quark (curd cheese)
Preparation
Combine blackcurrants, water, lemon juice, and Hermesetas in a pan and bring to the boil. Simmer 2 minutes, then purée the mixture. Sieve the purée, add the drained gelatine and stir.
Fold in the quark lightly. Pour mixture into a terrine mould, leave in the refrigerator until set.
Place the mould briefly in hot water, unmould the pudding and cut into slices. Have the slices diagonally and serve on chilled plates.
| kJ | kcal | Carbohyd.g | Fat | |
| Recipe | 3'435 | 820 | 100.0 | 14.0 |
| Portion | 429 | 102 | 12.0 | 2.0 |