Vanilla Pudding with Almond Brittle

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Vanilla Pudding with Almond Brittle
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Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
474
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories474 kcal(23 %)
Protein8.9 g(9 %)
Fat26.4 g(23 %)
Carbohydrates50 g(33 %)

Ingredients

for
4
For the Brittle
100 grams sugar
100 grams Almond slivers
For the cream
3 sheets clear gelatin
1 packet vanilla pudding mix
400 milliliters milk
1 packet Vanilla sugar
100 milliliters Almond syrup
1 drop Bitter almond oil
125 milliliters Whipped cream
How healthy are the main ingredients?
Whipped creamsugar

Preparation steps

1.

For the brittle, brush a baking sheet with oil. Caramelize brown sugar in a pot or pan until golden, then stir in almonds. Pour brittle on baking sheet and roll out as thinly as possible with an oiled rolling pin. Leave to cool, then break into pieces.

2.

For the cream, soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Mix pudding powder with milk until smooth and bring to a boil, stirring. Stir in vanilla sugar and gelatin and dissolve into pudding. Stir in almond syrup and bitter almond oil, then let pudding cool covered with plastic wrap.

3.

Whip cream. Stir pudding vigorously and fold cream in. Place pudding in cold ramekins or cups about 150 ml (approximately 1/2 cup) in capacity and leave for 2 1/2 hours in refrigerator.

4.

Loosen pudding with a knife from ramekin edge and let fall on plate. Surround with brittle and serve.