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🍽️ Almond Pudding

404 kcal · 30 min · 4 servings

Ingredients

• 2 sheets white gelatin
• 1 vanilla pod
• 2 eggs
• 4 tbsp sugar
• 2 tbsp almond liqueur
• 2 tbsp rose water
• 200 g whipping cream
• 250 g raspberries
• 1 tbsp powdered sugar
• 50 g sliced almonds
• lemon balm
• raspberries

Instructions

1. 1. Soak the gelatin in cold water. Cut the vanilla pod lengthwise and scrape out the seeds. Whisk the eggs, vanilla seeds, and sugar in a bowl over a warm water bath until thick and foamy.
2. 2. Stir the almond liqueur and rose water into the cream. Squeeze out the gelatin and dissolve it in the warm cream. Set the cream aside to cool. Whip the cream until stiff.
3. 3. As soon as the cream starts to set slightly, gently fold in the whipped cream. Pour the mixture into small molds rinsed with cold water (approx. 120 ml capacity). Chill in the refrigerator for 3 hours.
4. 4. Puree the raspberries and press the mixture through a sieve. Season with powdered sugar to taste. Toast the sliced almonds in a pan without fat.
5. 5. Loosen the cream from the edges with a sharp knife and turn it out onto plates. Drizzle with raspberry sauce and sprinkle with the toasted almonds. Garnish with lemon balm and fresh raspberries.

Nutrition per serving

• kcal: 404
• Protein: 9 g · Fett/Fat: 25 g · Carbs: 31 g