Lactose-Free Raspberry Yogurt Puddings
with Pistachios and Raspberry Sauce
Ingredients
For the puddings:
450 g lactose-free raspberry yogurt
50 g corn starch
20 g icing sugar
For the sauce:
125 g raspberries
juice of 1/4 lemon
40 g sugar
To finish:
15 g shelled pistachios, chopped
minTime
Preparation
Step 1: Prepare the base
Pour the yogurt into a small saucepan and stir well.
Add the corn starch and icing sugar, sifting them through a fine sieve.
Mix with a hand whisk until smooth.
Step 2: Cook
Cook the mixture over medium heat, stirring constantly, until it comes to the boil.
Once it thickens, transfer it to silicone moulds.
Leave to cool at room temperature, then place in the fridge for at least 4 hours.
Step 3: Prepare the sauce
Place 100 g of the raspberries in a small saucepan with the lemon juice and sugar.
Cook for 10–15 minutes, until you obtain a purée.
Strain the sauce through a sieve to remove the seeds.
Leave to cool.
Step 4: Serve
Roughly chop the pistachios.
Turn the puddings out onto small plates and decorate with the raspberry sauce, the remaining whole raspberries and the chopped pistachios.
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