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200 g raspberries
1/2 liter of Apple juice
2 teaspoons agar agar powder
2 tablespoons rice malt syrup (optional)
Rinse raspberries in cold water.
Processing them for a few moments, allowing someone to decorate.
Put the puree in a saucepan, add the Apple juice, agar agar and malt.
Bring to a boil over low heat, stirring occasionally.
From the moment bubbles calculate a couple of minutes, then shut down.
Soak a mold puddings, lay on the bottom some raspberries and pour the mixture is still hot.
Allow to cool to room temperature, then refrigerate for a few hours in the refrigerator.
When ready to serve, unmold onto a serving plate and decorate with remaining raspberries.