Vanilla Pudding with Almond Brittle
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 474 kcal | (23 %) | ||
| Protein | 8.9 g | (9 %) | ||
| Fat | 26.4 g | (23 %) | ||
| Carbohydrates | 50 g | (33 %) |
Ingredients
- 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
Preparation steps
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.
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.
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.
Loosen pudding with a knife from ramekin edge and let fall on plate. Surround with brittle and serve.