Egg Pudding With Raspberry Sauce

• 4 None very fresh eggs, separated
• 150 g caster sugar
• 1/2 tsp ground cinnamon
• 1 None lemon, juiced
• 200 ml dry white wine
• 4 leaves gelatine, soaked in cold water
• 300 g raspberries, thawed if frozen
• 2 tsp vanilla extract

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

eggs, caster sugar, ground cinnamon, lemon, white wine, gelatine, raspberries, vanilla

Taken from recipes-plus.com/api/v2.0/recipes/18380 (may not work)