Almond broth with brittle and raspberry sauce

For 4 people
  • 75 g chopped almonds
  • 90 g Sugar
  • 1/2 l Milk
  • 1 packet pudding powder' almond Taste '
  • 1 Glass (370 ml) Raspberries
  • 1 EL fresh pressed lemon juice
  • 1 packet Vanillin sugar
  • Oil
  • lemon balm
  • aluminum foil
25 minutes
50 Toast the almonds in a pan without fat and remove. Caramelize 50 g sugar in a pan over medium heat. Stir in the remaining almonds. Spread the almond brittle on a lightly greased piece of aluminum foil and let cool.
Mix 8 tablespoons of milk, remaining sugar and pudding powder until smooth. Bring the rest of the milk to the boil in a small saucepan. Remove from the stove and stir in the pudding powder. Simmer again for 1-2 minutes over medium heat, stirring constantly.
Stir in the roasted almonds and pour the pudding evenly into four pudding molds rinsed with cold water. Approx. Chill for 5 hours. Puree the raspberries, lemon juice and vanillin sugar with a hand blender.
Roughly chop the brittle. Put a dollop of raspberry puree on four plates. Pour a pudding on each. Sprinkle with brittle and serve decorated with lemon balm if you like. Add the rest of the raspberry puree.
1 person approx:
  • 400 kcal
  • 1680 kJ
  • 8 g ​​protein
  • 15 g fat
  • 54 g carbohydrates


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