Almond pudding in a cream wreath

For 4 people
  • 1 packet pudding powder 'almond flavor (for 1 / 2 l milk)
  • 1/2 l Milk
  • 40 g Sugar
  • 40 g Almond kernels
  • 100-125 g whipped cream
  • 1 packet Vanillin sugar
  • 1-2 EL Amaretto liqueur
  • lemon balm
20 minutes
light
1.
Mix the pudding powder, 4 tablespoons of cold milk and sugar in a small bowl. Bring the rest of the milk to the boil in a saucepan. Remove from heat and stir in the mixed sauce powder. Bring to the boil again briefly
2.
Roughly chop half of the almonds and stir into the hot pudding. Immediately pour into cold-rinsed portion molds (approx. 200 ml) or into a large bowl. Chill in the refrigerator for 3-4 hours
3.
Whip the cream and vanilla sugar until stiff. Add the liqueur. Fill into a piping bag. If necessary, turn the dessert out and decorate with cream tuffs
4.
Halve the rest of the almonds and sprinkle on the cream edge. Garnish the pudding with lemon balm if necessary
1 person approx:
  • 300 kcal
  • 1260 kJ
  • 6 g protein
  • 19 g fat
  • 27 g carbohydrates

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