Almond pudding with red sauce is one of my childhood favorites and I am still very fond of this dessert.
This recipe is suitable for 6-8 people.
Pudding:
3 dl cream
5 dl milk
1 dl sugar
75 g corn namel
3 plates gelatin (6 plates if you want to roll it over on a plate)
About. 10 drops of almond essence
2 eggs, lightly beaten
50 g scalded, coarsely chopped almonds
Put the almonds in boiling water for a few minutes, so it is easy to remove the peel. Wipe and coarsely chop them.
Mix the cream, milk, sugar and cornstarch and bring it to a boil, stirring constantly, so that the cornstarch does not settle to the bottom and form lumps. Reduce the heat so it simmers for approx. 5 minutes, stirring constantly.
Place the gelatin sheets in cold water for 10 minutes, squeeze out the excess liquid and stir it into the warm milk mixture. Take the pan off the plate and stir it so that it cools a little before you stir in the beaten eggs.
Taste your way with the almond extract, it should taste mildly of almonds, but not completely overpowering. Mix in the almonds and pour the pudding into a bowl or a lightly oiled, pretty, dome shape. Cool the pudding for a few hours, preferably overnight.
Red sauce :
1.5 dl water
1.5 dl sugar
1 bag (400 g) frozen forest berries
Everything is mixed in a pot and boiled. Run with a hand mixer, pour the mixture through a strainer and cool.
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