Egg Pudding With Raspberry Sauce

1. 1

   Beat the egg yolks, sugar, cinnamon and a pinch of salt with a mixer until thick and creamy. Stir in the lemon juice.

2. 2

   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.

3. 3

   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.

4. 4

   Place the raspberries and vanilla extract in a blender and puree. Press through a sieve. Spoon over the pudding.

No additional tips available.