INGREDIENTS:

THE PUDDING

1 litre of whole milk
12g carrageen moss
2 tbsp sugar
1 egg yolk
1 vanilla stick (or 1/2 tsp vanilla extract)

RASPBERRY COMPOTE

3 cups raspberry plus a handful for garnishing
1 tsp lemon juice
1/2 cup sugar

DIRECTION:

Soak the carrageen moss in warm water for 15 minutes until softened. Strain and set aside.
Bring the milk and carrageen moss to a boil in a saucepan and simmer for 20 minutes until the mixture thickens.
Strain the mixture through a fine sieve pushing the jelly through.
Return the mixture to the saucepan.
Split the vanilla stick down the centre and scrape the seeds and add to the mixture. Add the sugar and egg yolk and whisk for 2 mins whilst the mixture is simmering.
Pour into moulds and cool to room temperature before placing in the refrigerator. It will take about 4 hrs to set.

Combine all ingredients and simmer for 5 mins until the raspberries have soften.
Strain the mixture through a fine sieve to remove the raspberry seeds.
Once the pudding has set, pour the raspberry compote on top and garnish with fresh raspberries.