Almond pudding with raspberry sauce and almond brittle

For 6 people
  • 1 Parcel Almond custard powder (for cooking)
  • 6 EL Amaretto
  • 5 tbsp + 3 tbsp + 6 tbsp sugar
  • 400 ml Milk
  • 250 g frozen raspberries
  • oil
  • 50 g almond kernels with skin
  • 200 g Whipped cream
  • cling film
  • aluminum foil
30 minutes
Mix the pudding powder with the amaretto and 5 tbsp sugar until smooth. Bring the milk to the boil. Mix the mixed pudding powder into the boiling milk, bring to the boil and simmer for at least 1 minute. Pour into a bowl, cover with cling film directly on the surface, allow to cool.
Sprinkle the frozen raspberries with 3 tablespoons of sugar and allow to thaw at room temperature.
Thinly coat a piece of aluminum foil with oil. Caramelize 6 tablespoons of sugar in a pan over low to medium heat until golden brown (be careful not to get too dark, otherwise it will taste bitter!).
Do not stir. Add the almonds and turn in the caramel. Spread on the aluminum foil and let cool down.
Puree the raspberries and strain them through a sieve. Whip the cream. Beat the pudding until smooth, fold in the cream. Divide into four glasses. Drizzle with raspberry sauce. Chop the almond brittle and sprinkle on top.
1 person approx.:
  • 540 kcal
  • 9 g protein
  • 25 g fat
  • 60 g carbohydrates


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