Wash the berries and puree them together. Then strain the berry puree through a sieve.
Take about 6 tablespoons of the milk and mix with the cornstarch.
Fill up the berry puree with milk: It should make about 500 ml. Boil the mixture with sugar and vanilla sugar in a saucepan. Stir in the prepared starch and let the mixture thicken a bit.
Remove the pudding from the heat and immediately pour into cold rinsed pudding molds. Place in the refrigerator to set.
Before serving, turn out onto dessert plates and garnish with fresh berries and mint to taste.
Preparation Tip:
Serve the pudding on hot days with cold custard or a scoop of vanilla ice cream.
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