Raspberry Pudding with Raspberry Sauce

Wash the raspberries and soak them in cold water with a pinch of sugar. Reserve

In a bowl, mix together the gelatin, salt, egg whites, and 3 tablespoons of milk

In a small saucepan, warm the remaining milk over low heat

Gradually add the warm milk to the gelatin mixture, whisking constantly

Place the mixture in a water bath and cook over boiling water, stirring constantly, until the pudding thickens to the desired consistency

Remove from heat

Add the vanilla extract and refrigerate or place it in an ice bath with cold water

Stir occasionally, until the pudding reaches the desired consistency of soft gelatin

Drain the raspberries, place the raspberry puree in a saucepan, and add the cornstarch

Heat over low heat, whisking constantly, until the sauce thickens slightly

Add the raspberries and mix well

Refrigerate, covered, until serving time

In a medium bowl, beat the egg whites until stiff peaks form, add a pinch of sugar to taste

If necessary, beat the whipped cream until creamy

Fold it into the stiff egg whites

Divide the mixture among 6 small cups or ramekins

Refrigerate for at least 2 hours before serving

To serve: dip the bottom of each cup in hot water for a few seconds, then invert onto individual plates and top with the raspberry sauce

Serve 6 portions.