For 6 jars:
Put the milk and egg whites in a pot and beat with a wire whisk.
Add the sugar (reserve 2 teaspoons), cocoa powder, cornstarch and salt. Mix well to dissolve any lumps.
Put the pot over medium heat and cook until bubbles come up. Stir with a spatula and scrape the edges.
When you see bubbles coming up, cook for one more minute until creamy, while you keep on scraping. It will take about 6 to 8 minutes. If lumps appear, stir harder. Add a teaspoon of vanilla extract and remove from the heat.
Distribute the mixture in individual jars and cover with plastic wrap to prevent a crust from forming. Put in the fridge for about an hour.
To serve the pudding:
Make raspberry cream…: mix 1 teaspoon of the reserved sugar with 8 raspberries in a bowl. Mash with a fork and allow to macerate.
Whip the cream with a beater and when it raises a little, add the other teaspoon of the reserved sugar and 1 teaspoon of vanilla extract.
Once the cream is ready, mix the macerated raspberries with the cream and mix in folding motion.
Put the cream over the pudding and then add the whole raspberries on top.
Recipe by: @manecacerescocina
