Almond pudding with mango sauce

Ingredients for 4 servings:

• 4 sheets of gelatin
• 100 g ground almonds
• 200 ml water
• 500 ml milk
• 80 g sugar
• 2 drops flavoring (bitter almond)
• 400 g mango(s)
• powdered sugar
• Cinnamon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the gelatin in a little cold water. Mix the almonds with the water and milk, place in a saucepan, and bring to a boil. Let it steep for 15 minutes, then strain the almond milk through a fine sieve. Return the strained milk to a saucepan, add the sugar and bitter almond flavoring, and bring to a boil. Squeeze out the gelatin leaves and dissolve them one by one in the hot almond milk. Pour the almond pudding into a shallow rectangular dish, let it cool, and then refrigerate for 2 hours until the mixture sets. In the meantime, peel and pit the mango. Cut the flesh into small cubes and puree. Stir in powdered sugar and cinnamon, if desired, and refrigerate. Before serving, cut the almond pudding into cubes and serve with the sauce. Tip: You can also refine the sauce with liqueur.