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Ingredients
Almond Pudding
- Ingredients
- 2 sheets white gelatin
- 1 Vanilla bean
- 2 eggs
- 4 Tbsps sugar
- 2 Tbsps Almond liqueur
- 2 Tbsps Rose water
- 200 grams Whipped cream
- 250 grams Raspberries
- 1 Tbsp powdered sugar
- 50 grams slivered almonds
- For garnishing
- Lemon balm
- Raspberries
Soak gelatine in cold water. Slit vanilla pod lengthwise and scrape out seeds. Combine eggs, vanilla and sugar and whisk until frothy in a bowl in warm water bath.
Add almond liqueur and rose water to egg mixture. Squeeze gelatine and dissolve in warm mixture. Refrigerate. Whip heavy cream.
Once egg mixture cream starts to gel, fold in whipped cream. Pour pudding into small, rinsed with cold water ramekins ( each about 120 ml) (approximately 1/2 cup) and refrigerate for 3 hours.
Puree raspberries and strain through a sieve. Season with powdered sugar to taste. Toast flaked almonds in a dry pan.
Loosen cream from molds with a sharp knife and invert onto plates. Drizzle with raspberry sauce and sprinkle with flaked almonds. Garnish with lemon balm and fresh raspberries. Serve.
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 24 g | (96 %) | ||
| Roughage | 5.6 g | (19 %) |