For the curd polenta pudding, heat the milk with the butter, sugar and vanilla sugar. Stir in the fine polenta and reduce to a thick consistency over a low heat. In between stir again and again. Pour the mixture into a bowl to cool.
Stir in 2 tablespoons of the blueberries and the curd.
Warm the rum or fruit juice slightly and dissolve the gelatine leaves in it. Now add to the mixture and stir thoroughly. Pour the pudding mixture into the molds and refrigerate for a day.
Marinate fruits with a little powdered sugar and lemon juice, lemon balm or mint leaves and serve the curd polenta pudding with it.
Preparation Tip:
The curd polenta pudding is easier to turn out if you place the pudding molds briefly in hot water.
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