Almond Pudding with Brandy Sauce

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Almond Pudding with Brandy Sauce
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
665
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories665 kcal(32 %)
Protein17.6 g(18 %)
Fat52.5 g(45 %)
Carbohydrates29 g(19 %)

Ingredients

for
8
For the pudding
200 grams
ground almonds
400 milliliters
1 tablespoon
1 teaspoon
Vanilla beans (split lengthwise and seeds scraped out)
1 pinch
100 grams sugar and Pastry flour
120 grams
6
For the baking pan
2 tablespoons
1 tablespoon
For the sauce
6
2 tablespoons
8 centiliters
250 milliliters
For the garnish
30 grams

Preparation steps

1.

For the pudding: Toast the ground almonds in a dry frying pan then pour out onto a plate to cool.

2.

Mix the lukewarm milk with the cocoa powder, coffee powder, cinnamon, vanilla bean seeds, salt and 50 grams sugar. Melt the butter in a large frying pan and cook the flour until light golden brown and nutty. Gradually mix in the milk, stirring constantly, and bring to a boil. Transfer to a bowl.

3.

Separate the eggs. Whip the egg whites until stiff, sprinkling in the remaining sugar. Stir the egg yolks into the hot milk mixture. Stir in about 1/3 of the egg whites then the toasted ground almonds. Fold in the remaining egg whites.

4.

Grease a large pudding mold (with a lid) with butter and sprinkle with sugar. Fill with the batter, cover and place in a deep pot. Fill the pot 2/3-full with hot water and bake for about 50-60 minutes in a preheated oven at 325°F.

5.

For the sauce: Gently warm the egg yolks, sugar and brandy in a saucepan, stirring constantly. Gradually pour in the cream then stir until thick and creamy. Do not boil.

6.

For the garnish: Toast the almonds in a dry frying pan. Inver the pudding onto a serving plate. Pour a little sauce over top then sprinkle with the almonds. Serve with the remaining sauce on the side.