almond milk pudding
By MyrtleKlein
Ingredients: almond powder
Recipe Recommendations
- almond powder 150g
- milk 500ml
- whipped cream 250ml
- fine sugar 100g
- gelatin tablets 15g
- sweetening
- baking
- ten minutes
- simple
Steps for almond milk pudding
1
Soak gelidine tablets in ice water until soft.
2
Add fine granulated sugar to milk and heat over medium heat. Stir while heating until slightly boiling, remove from heat.
3
Add almond powder and stir well. Add soft and squeezed gelatine slices while hot and stir until completely melted.
4
Cover the pan or tin foil and simmer for 5 to 10 minutes to allow the aroma of almonds to fully blend into the milk. Tin foil has better sealing properties.
5
Filter out the almond residue and don't use it. (Don't throw away the almond residue. Put it in when cooking porridge. It will have a unique flavor.)
6
Add gelatine slices while hot and stir well.
7
Immediately cool while stirring with ice water.
8
That's how it started.
9
Just cool it to this point and the almond paste can be hung on the spatula.
10
Beat the light cream until six and distribute. I called. They say that light cream is difficult to beat, why do I pass it once?
11
Add the light cream to the almond paste in two portions.
12
Stir until a uniform paste.
13
Pour into the mold in 3 or 4 times, and tap lightly on the counter a few times each time to expel the air. Refrigerate in the refrigerator until completely solidified.
14
Use an electric hair dryer to blow around the mold, and also blow the chimney in the middle.
15
The plate is buckled on the mold.
16
Grab the mold and plate with both hands and quickly turn them over.
17
Ok!
18
Serve with seasonal fruits and jam, and sprinkle with shredded pistachios.
19
You can also use a cup to freeze it directly, save the removal of the mold, and eat it directly!almond milk pudding Make Tips
This amount is not small and can be reduced.