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Sunny layered desserts in a glass '' Raspberry-VERPOORTEN-Layer-Dessert ''

Eggnog recipe preparation

1. Weigh 100 g of sugar. Measure out 300 ml of milk. Mix a bag of pudding powder with 2 tablespoons of the sugar in a small bowl. Stir with approx. 5 tbsp of the measured milk until smooth. Bring the remaining milk to the boil, remove it from the hob and stir in the mixed pudding powder. Put back on the stove. Let the pudding cook for at least 1 minute while stirring, then take it off the stove again and stir in 200 ml VERPOORTEN ORIGINAL eggnog with a whisk. Stir until the mass has combined. Divide the pudding with VERPOORTEN ORIGINAL into 6 glasses, allow to cool.

2. Sort the raspberries. And put about 5 berries in each pudding glass. Mix 1 sachet of jelly and approx. 100 g of sugar in a saucepan. Pour 400 ml of water, stir well and heat until everything has dissolved. Do not bring to the boil. Spoon the liquid over the raspberries until the berries are completely covered with liquid. Chill for at least 5 hours so that the jelly will set.

3. Cook a VERPOORTEN vanilla pudding as in point 1. Distribute this evenly over the 6 glasses on the jelly. Let cool down.

4. Prepare the jelly as in point 2 and carefully pour it onto the vanilla pudding. Cool again for at least 5 hours. Fill the glasses with fresh raspberries and serve dusted with a little icing sugar if you like.

Preparation time: 1 hour
Cooling time: 10 hours