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Gluten Free Raspberry Pudding
time
150-240 min
Sweet and tangy raspberry mousse on a buttery bed of gluten free biscuits: a spectacular summer dessert.
Sweet and tangy raspberry mousse on a buttery bed of gluten free biscuits: a spectacular summer dessert.
This mouthwatering gluten free raspberry pudding recipe makes for an impressively decadent dessert. The raspberry red mousse packs an intensely rich and tangy berry flavour; the biscuity base is melt-in-the-mouth crumbly; the sprinkling of hisbiscus flowers adds a delicate sophistication and the fresh raspberries on top add a final juicy kick. This is summer in a pudding. Perfect for garden parties and other al fresco celebrations. Serve straight from the fridge with whipped cream.
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Preparation
in 60 minutes
Cooking
in 60 minutes
Cooling
in 30-120 minutes
- Crumble up the biscuits using a rolling pin. Grease an open dessert spring form with around 20 cm diameter.
- Melt the butter in a pan. Place the crumbled Schär biscutis in the dessert form and mix in the melted butter.
- Press the mixture down onto the base of the bowl. Leave to cool and then place in refrigerator for around 30 minutes.
- In the meantime, drain the raspberries, put the juice into the pan and add the gelatine and 2 to 3 tablespoons of water.
- Bring to the boil, stirring constantly, and leave to simmer until the gelatine has completely dissolved.
- Keep a few raspberries to one side for the decoration and add the rest to the pan.
- Mix well together and then place into the refrigerator for around 1 hour.
- Chop the hibiscus. Pour the curd cheese into a 1 litre (2 pint) capacity bowl and slowly add the raspberry mixture.
- Finally, add the yoghurt and half of the hibiscus. Spread the mixture over the cake and sprinkle with the remaining hibiscus.
- Decorate with the remaining raspberries then place into the refrigerator for at least half an hour until serving.
- Remove the dessert from the bowl and place into a serving platter.
Ingredients
40
g
butter
500
g
raspberries
250
g
quark (cheese from pasteurized cow's milk)
2-3
leaves of gelatine
200
ml
yogurt
30
g
hibiscus flowers
1
tsp
maize oil
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No rice added
No sesame added
No soya added
No yeast added
Wheat free
Nutrition
Per 100g
Energy
595 kj
141 kcal
Carbs
16 g
Fat
7 g
Protein
5 g
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in this recipe
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