Yogurt and Raspberry Pudding
4 servings
60 minutes
Yogurt and raspberry pudding is a refined blend of yogurt's lightness and raspberry's rich flavor, creating a harmony of tastes and textures. The dish has British roots inspired by traditional desserts where fruits and creamy components come together in delicate baking. The pudding is airy thanks to whipped egg whites, while the addition of lemon juice and zest adds a refreshing tang. Raspberry liqueur enhances the fruity aroma, making the dessert exquisite. It is perfect for morning tea or as a light finish to dinner. The pudding can be served warm to enjoy its softness or slightly chilled to highlight the creamy notes. This dish is not just a treat but a true immersion into British culinary traditions, offering comfort and pleasure in every bite.
1
Mix raspberries with 3 tablespoons of sugar and liqueur. Let it sit for 5 minutes.
- Raspberry: 500 g
- Sugar: 80 g
- Raspberry liqueur: 1 tablespoon
2
Mix the butter with powdered sugar and vanillin.
- Butter: 40 g
- Powdered sugar: 3 tablespoons
- Vanillin: 0.3 teaspoon
3
Separate the whites from the yolks. Add the yolks one by one with the buttercream, then add lemon juice, zest, salt, yogurt, flour, and starch.
- Chicken egg: 4 pieces
- Lemon juice: 1 tablespoon
- Lemon zest: 1 teaspoon
- Salt: to taste
- Yogurt: 200 g
- Wheat flour: 2 tablespoons
- Starch: 1 tablespoon
4
Beat the egg whites with 2 tablespoons of sugar, gently fold them into the mixture.
- Sugar: 80 g
5
Place half of the mixture in a greased pan, then layer with raspberries. Cover with the remaining mixture and bake for 35–40 minutes at 160–180 degrees.
- Butter: 40 g
- Raspberry: 500 g