Fresh Black Currrant Pudding

Fresh Black Currrant Pudding


    • 500 grams fresh black current
    • 200grams paneer
    • 7 tbsp. Sugar
    • 1 pack cherry jelly
    • 100grams fresh cream


Boil 2 cups of water and dissolve jelly powder. Stir and remove. Break the paneer and mix it with jelly water. Churn till the paneer dissolves completely. Add fresh cream and churn again.

In a pot, mix 1/2-cup of water and mix sugar and boil. Wash black current and add in the boiling water and boil for 15-20 minutes. Remove, cool and shift through fine soup shift. Mix jelly water and current juice and mix well. Wash the aluminum mould. Pour the mixture and leave in the freezer for 40-50 minutes to set. Remove and leave on refrigerator shelf.

For the decoration:

    • 1 bunch of black current
    • 100 grams cream
    • crumbled
    • 2 tbsp. Icing sugar
    • 4 sweet biscuits

Whip cream and mix icing sugar. Take a piping bag with star nozzle. Fill this cream in the bag.

Keep the mould of the pudding in warm water for 2 minutes. Invert the mould in a glass plate. Make design with piping bag, only on the side. In the center, place the bunch of currents. Sprinkle biscuit crumbs on the sides.