German Berry Pudding

Cook Time 45 minutes plus chilling time

Serves 4

Ingredients

600g fresh mixed berries

400ml red fruit juice (apple, beetroot, cherry or cranberry) 

½ cup caster sugar 

1 tsp vanilla bean paste 

¼ cup cornflour

3 tbsp cold water

Cream

250g mascarpone

100ml thickened cream, lightly whisked 

3 tbsp icing sugar 

½ tsp vanilla bean paste

Method

In a saucepan, combine the berries, sugar, juice, and vanilla bean paste. Bring to a gentle simmer over medium heat. Cook for about 6-8 minutes until the berries release their juices.

In a small bowl, mix the cornflour with cold water until smooth. Slowly stir it into the simmering berry mixture. Cook for another 2-3 minutes, stirring constantly, until the mixture thickens to a pudding-like consistency.

Pour into individual glasses or bowls, filling them ¾ of the way up, and let cool to room temperature. Refrigerate for at least 2 hours until fully chilled.

In a mixing bowl, briefly loosen the mascarpone with a spoon, then add the cream, sugar and vanilla.

Dollop cream on top of the puddings and serve.