Egg Pudding With Raspberry Sauce - cooking recipe

Ingredients

4 None very fresh eggs, separated
150 g caster sugar
1/2 tsp ground cinnamon
1 None lemon, juiced
200 ml dry white wine
4 leaves gelatine, soaked in cold water
300 g raspberries, thawed if frozen
2 tsp vanilla extract

Preparation

Beat the egg yolks, sugar, cinnamon and a pinch of salt with a mixer until thick and creamy. Stir in the lemon juice.
In a saucepan, warm the wine and remove from heat. Add the gelatin to the wine and stir until completely dissolved. Gradually pour in the egg yolk mixture, stirring constantly. Chill for 5 mins, or until the mixture begins to thicken.
Beat the egg whites until they form stiff peaks. Fold loosely into the egg yolk mixture. Spoon into 4 dessert dishes and chill for 2 hours.
Place the raspberries and vanilla extract in a blender and puree. Press through a sieve. Spoon over the pudding.