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🍽️ Creamy Almond Milk Pudding

563 kcal · 30 min · 4 servings

Ingredients

• 100 g almond kernels (blanched, finely ground)
• 0.5 l milk
• 1 pinch salt
• 70 g sugar (more or less to taste)
• 100 g rice starch
• 3 tbsp pistachios (chopped)
• 3 tbsp almond kernels (chopped, blanched)

Instructions

1. 1. Heat the milk in a pot.
2. 2. Add the almonds, sugar, and salt to the milk.
3. 3. Stir everything once until it boils.
4. 4. Remove the pot from the heat.
5. 5. Let the mixture cool down.
6. 6. Wait for one hour.
7. 7. Pour the milk through a fine sieve into a clean bowl.
8. 8. Squeeze the almonds well in the sieve.
9. 9. Remove as much liquid as possible from the almonds.
10. 10. Pour the strained almond milk back into the pot.
11. 11. Heat the milk slowly.
12. 12. Mix the starch with 150 milliliters of cold water until smooth.
13. 13. Pour the starch mixture into the boiling almond milk while stirring constantly.
14. 14. Let the mixture boil once.
15. 15. Fill the hot pudding mixture into glasses rinsed with cold water.
16. 16. Let the pudding cool down for at least two hours.
17. 17. Garnish the finished pudding with almonds and pistachios.
18. 18. Serve the dessert.

Nutrition per serving

• kcal: 563
• Protein: 17 g · Fett/Fat: 33 g · Carbs: 49 g