Almond Pudding

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(1 vote)
Almond Pudding
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Health Score:
72 / 100
50 min.
ready in 5 h. 50 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie585 cal.(28 %)
Protein16 g(16 %)
Fat41 g(35 %)
Carbohydrates38 g(25 %)
Sugar added25 g(100 %)
Roughage8.5 g(28 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.8 μg(4 %)
Vitamin E9.8 mg(82 %)
Vitamin K10.8 μg(18 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.1 mg(7 %)
Folate55 μg(18 %)
Pantothenic acid1 mg(17 %)
Biotin7.2 μg(16 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C28 mg(29 %)
Potassium616 mg(15 %)
Calcium219 mg(22 %)
Magnesium120 mg(40 %)
Iron2.2 mg(15 %)
Iodine15 μg(8 %)
Zinc1.9 mg(24 %)
Saturated fatty acids15.4 g
Uric acid32 mg
Cholesterol60 mg
Complete sugar38 g


500 milliliters milk
150 grams sugar
200 grams ground blanched almonds
1 Vanilla bean
2 tsps Almond extract
8 sheets gelatin
600 grams Raspberries (fresh or frozen)
1 Tbsp lemon juice
250 grams Whipped cream
125 grams Whipped cream (for garnish)
How healthy are the main ingredients?
RaspberryWhipped creamalmondsugarWhipped cream

Preparation steps


Combine milk, 120 grams (approximately 4 ounces) sugar and fround almonds in a pot. Split vanilla bean lengthwise and scrape out the seeds. Bring to a boil, then remove from heat and add almond exract. Let rest for about 1 hour.

Soften gelatin in cold water. Rinse raspberries, place 400 grams (approximately 14 ounces) raspberries in a bowl and mix with 2 tablespoons sugar and lemon juice. Let rest for 1 hour.

Pour almond-milk mixture through a fine sieve, discarding solids.


Put milk mixture into a clean pot and warm slightly, but do not allow to boil. Transfer to a bowl. Squeeze gelatin, dissolve into warm milk and let cool while stirring occasionally. Beat the cream until stiff. Fold cream into gelatin once mixture starts to gel. Rinse ramekins and fill with gelatin mixture, then cover ramekins with plastic wrap and refrigerate for 3-4 hours to set.


Briefly dip ramekins in hot water then invert puddings onto small plates. For garnishing, beat remaining cream with 1 tablespoon sugar until stiff. Strain raspberries with juice through a sieve or puree in a blender. Top each pudding with 1-2 tablespoons whipped cream and then some raspberries and raspberry purée. Serve with any remaining raspberry purée alongside.