Pudding Yeast Particles

4 tsp sugar

1 tsp salt

1 tsp. raspberry syrup

1 tsp carob bean gum

4 tsp sugar

1 tsp carob bean gum

Analogous to raspberries and cranberries, other fruits can be used, e.g. blackberries, strawberries, if necessary also raabberries, apples, apricots or possibly bananas.

First to the pudding. If you can’t get it ready-made (health food store/reform store also as soy dessert, better mix in a packet of vanilla sugar), here’s the recipe according to Newkirk, The Vegan Kitchen: 50 g sugar, 3 tbsp cornflour, 1 pinch salt, 300 ml soy drink, 2 tsp vanilla powder: Put sugar, cornflour and salt in a large saucepan. Over low heat, gently fold in soy milk. Thicken mixture, stirring throughout. Make another 2-3 min, folding in occasionally. Cool for 10 min, stirring occasionally during this time. Transfer to a large enough bowl and cool for 2-3 hours. I recommend stirring in about 30 g of light butter before cooling.

Stir the yeast with lukewarm water, salt and sugar. Mix with the flour and knead the dough (motto: the longer the better – just don’t overknead).

If necessary, add 1-2 tablespoons of flour. The dough must come off well from the hands. Let rise for 1 hour in a warm place (no, not Africa).

Mash raspberries a little bit with a fork. Mix raspberry syrup with locust bean gum and add to raspberries form.

Mix the cranberries with sugar and J

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