INGREDIENTS

For the pudding:

• 250 ml whole milk
• 75 g cream
• 100 g sugar
• 1 egg
• 4 egg yolks
• 30 g cornflour
• Pulp from a vanilla pod
• 1 pinch of salt

For the puree:

• 400 g blueberries
• 1 tbsp lemon juice
• 1 tbsp icing sugar
• 1 g or 1 measuring spoon of carob bean gum (see tip)

For the crunch:

• 50 g amaretti (small Italian almond macaroons)

HOW TO MAKE IT

1. For the pudding add the ingredients to the blender in the following order: Milk, cream, sugar, egg, egg yolks, cornflour, vanilla pulp and salt. Close the blender container and push the soup program.
2. After 8-9 minutes, as soon as the mixture in the blender begins to visibly thicken, i.e. becomes noticeably firmer, stop the blending process. Carefully remove the lid (caution, hot steam!), divide the pudding between the glasses and allow to cool in the fridge for at least 30 minutes.
3. Meanwhile, use the clean program to thoroughly dry the blender jug and lid.
4. Sort, wash and dry the blueberries for the puree. Set aside a small handful of the berries for the garnish.
5. Add the ingredients to the blender in the following order: blueberries, lemon juice, icing sugar, carob bean gum. Blend the berries manually, increasing the speed, for about 2 minutes, to a fine puree.
6. Divide the puree between the vanilla puddings and chill for another 30 minutes.
7. For serving the crunch, roughly crumble the amaretto biscuits by hand, sprinkle over the dessert and garnish with the remaining blueberries.

Top tips:

This is a pudding guaranteed to be a success! And the best thing is: guaranteed there’s nothing to burn. It’s important to transfer the pudding directly from the blender jug after preparation.
Any other kind of soft fruit is suitable for the puree instead of blueberries.
Carob bean gum is a natural, vegan thickening agent, used in both cold and hot dishes. Be careful with the amount here: even a small quantity has good binding power.