Piedmontese Almond Pudding

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Piedmontese Almond Pudding
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 5 h. 35 min.
Ready in
Calories:
751
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie751 kcal(36 %)
Protein12.88 g(13 %)
Fat42.88 g(37 %)
Carbohydrates75.87 g(51 %)
Sugar added25.15 g(101 %)
Roughage0 g(0 %)
Vitamin A389.94 mg(48,743 %)
Vitamin D2.25 μg(11 %)
Vitamin E2.36 mg(20 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.39 mg(35 %)
Niacin2.15 mg(18 %)
Vitamin B₆0.1 mg(7 %)
Folate29.16 μg(10 %)
Pantothenic acid1.04 mg(17 %)
Biotin8.1 μg(18 %)
Vitamin B₁₂1.07 μg(36 %)
Vitamin C0.37 mg(0 %)
Potassium310.33 mg(8 %)
Calcium141.95 mg(14 %)
Magnesium65.97 mg(22 %)
Iron3.07 mg(20 %)
Iodine57.2 μg(29 %)
Zinc1.47 mg(18 %)
Saturated fatty acids21.61 g
Cholesterol277.77 mg

Ingredients

for
4
Ingredients
½ cup sugar
4 tablespoons water
1 cup milk
1 cup cream
½ cup Dark chocolate (chopped)
1 egg
3 egg yolks
8 Amaretti biscuits (crushed)
2 tablespoons Espresso
1 tablespoon Rum
For Garnish
fresh mint
8 Amaretti biscuits (crushed)
How healthy are the main ingredients?
sugarEspressoeggmint
Preparation

Kitchen utensils

1 Skillet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Whisk, 1 Slotted spatula, 1 Salad spinner, 1 Lid

Preparation steps

1.
Preheat oven to 300º F / 150° C.
2.
Mix 2/3 of the sugar and water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is a medium amber color and a candy thermometer registers 320º F / 160º C, about 8 to 10 minutes. Remove from heat; whisk until smooth. The caramel should be thick enough to coat a spoon. Pour the caramel into 4 ovenproof molds.
3.
Bring the milk and the cream to a boil. Remove from heat and stir in the chopped chocolate. In a separate bowl, beat the egg with the yolks; add the remaining sugar, beating until creamy. Add the egg mixture to the hot chocolate mixture and stir to incorporate. Pour through a wire mesh sieve and stir in the crushed amaretti, espresso and rum. Pour the mixture into the caramel-coated molds.
4.
Place the molds into a roasting pan containing hot water and cook bain-marie style in the oven for 60 minutes, until the dessert has completely set.
5.
Remove from the oven and let cool. Cover and cool in the refrigerator for at least 3 hours. Run a knife around the edges, invert and turn out on individual dessert plates. Serve garnished with mint and amaretti cookies.