Frozen Berry Pudding
4,5 / 10
ready in 4 h. 35 min.
Spread four individual moulds (holding approx. 200 ml each) with plenty of jam and coat well with the crumbs.
Put the egg white in a large bowl and put in a cold place.
Put the egg yolk in a mixing bowl and add the vanilla seeds and icing sugar. Beat over a bain marie until thick and creamy, then beat over iced water for faster cooling. Stir through the mascarpone.
Whip the cream until stiff peaks form and fold into the cold egg mixture. Beat the egg white with the lemon juice until stiff peaks form and fold into the ice cream mixture. Spoon into the prepared moulds, cover and freeze for at least 4 hours.
To serve, tip out of the moulds and serve garnished with the remaining jam and the raspberries.