Raspberry Pudding "Raspberry assorted"

Pour gelatin with cold water and leave to swell (see the instructions on the package). Then dissolve it in a water bath, but do not boil it. 


Put fresh raspberries (black) on the bottom of the molds. Pour a thin layer of gelatin over it. 


Put the molds in the refrigerator, let the gelatin harden. 


Grind the yolks with sugar, add vanilla sugar and beat white. Then pour in a quarter cup of water and beat a little again. 


Put the yolks in a water bath and boil, stirring, until the sugar dissolves completely. The yolk mass will become thicker and shinier. 


Remove the yolks from the water bath, cool, whisking with a whisk. 


Beat the cream to peaks, but do not interrupt at the same time. 


Add the egg mixture to them, beat everything lightly with a whisk. 


Pour in the gelatin here in a thin trickle, beat a little again. 


Transfer the creamy pudding with a teaspoon into the molds between the raspberries and put it in the refrigerator to solidify. 


Mix the remains of the creamy pudding with raspberries in assorted and dry sponge cake. 


Put everything in molds on top of the layers already frozen. Refrigerate for 2-3 hours. 


Now you can make jelly for decoration. To do this, pour a teaspoon of gelatin with four tablespoons of water and let it swell.


Dissolve gelatin in a water bath, but do not boil.


Put sugar and red raspberries in a small frying pan. Cook everything without bringing it to a boil.


Cool the raspberry mixture slightly. And mix with gelatin. 


Remove the frozen pudding from the molds, wrap it in a hot towel and put it on a dish.


Fill the form with a recess in the middle with raspberry jelly and put it back in the refrigerator. 


As soon as the jelly hardens, we take it out, decorate it with black raspberry berries and lemon balm leaves on top.