Chocolate Pudding on Vanilla Layer with Strawberries and Blueberries

(approx. 35 min.) Finely grate orange peel, stir well with pudding powder, 2 tbsp. sugar and 100 ml milk, add to remaining boiling milk, stir until smooth and set aside.

Spread the bottom of the baking dish with cookies, put a layer of pudding on top, continue alternating layers until the terrine is well filled. Cover the terrine with plastic wrap. Leave to cool for four to five 5 hours – or preferably overnight. Then sprinkle with brown sugar, flaming with a small gas gun.

Stir vanilla yogurt with 2 tbsp whipped cream until smooth, pour as a mirror on a flat plate. Spoon 2 large dumplings from the pudding and place on top. Arrange the cleaned strawberries and blueberries decoratively all around, garnish with mint croissants.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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