Peach Pudding with Raspberry Sauce

Ingredients

In a loaf tin or terrine mould containing 1 litre
Serves 8

5 ripe peaches or nectarines
1 dl white wine
1 vanilla pod, split
6 sheets gelatine, soaked in cold water
6 tbsp Granulated Hermesetas
Juice of ½ lemon
Juice of ½ orange
100 g raspberries
5 dl buttermilk

Raspberry sauce:
400 g raspberries
5 tbsp sweetener
Juice of ½ lemon

Preparation

Dip the peaches in boiling water, then skin them. (Do not skin nectarines). Halve and stone fruit. Finely dice one fruit and set aside.

Slice remaining fruit. Combine with the white wine and the scraped vanilla seeds, then cover and simmer gently for 10 minutes, until the fruit begins to lose shape. Remove pan from heat.

Add drained gelatine, immediately purée the mixture in a blender. Stir in Hermesetas and citrus fruit juice. Leave the purée until cool, but not completely set.

Stir in the buttermilk, just before the pudding begins to set, and carefully fold in the raspberries and the diced peach. Turn mixture into the mould and chill until set in the refrigerator.

For the sauce, purée all the ingredients together. Place the mould briefly in a pan of hot water, turn out, and cut into slices. Serve with the sauce.

	kJ	kcal	Carbohyd.g	Fat
Recipe	3'508	840	123.0	5.0
Portion	438	105	15.0	1.0