in Dessert Recipes

Almond pudding

updated

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Ingredients for 4 servings:

  • 35 g potato starch
  • 2 packets of Bourbon vanilla sugar
  • 750 ml almond milk (almond drink), sweetened
  • 40 g almond butter
  • 40 g coconut oil
  • 75 g puffed amaranth
  • Coconut flakes for sprinkling
  • possibly pomegranate seeds

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

vegan

Mix the potato starch and vanilla sugar with 100 ml of almond milk. Bring the remaining almond milk to a boil and whisk in the mixed starch. Shake the almond butter well in a jar and then stir it into the pudding along with the coconut oil, which has been warmed in a water bath. Let it cool for about 10 minutes. Then fold in the amaranth. Let it set in the refrigerator for 1 hour. If desired, deseed a pomegranate. Sprinkle the seeds and coconut flakes over the pudding when serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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