Almond pudding in a cream wreath

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Mix pudding powder, 4 tablespoons of cold milk and sugar in a small bowl. Boil up the rest of the milk in a pot. Remove from heat and stir in the sauce powder. Bring to the boil again briefly

2. 2

   Coarsely chop half the almonds and stir into the hot pudding. Immediately pour into cold rinsed portion moulds (approx. 200 ml content) or into a large bowl. Refrigerate for 3-4 hours

3. 3

   Whip cream and vanilla sugar until stiff. Add liqueur. Pour into a piping bag. Turn out the dessert if necessary and decorate with cream tuffs

4. 4

   Halve the rest of the almonds and sprinkle on the cream edge. Decorate the pudding with lemon balm if desired

Nutrition Facts

KCAL
300 kcal

CARBS
27 g

FATS
19 g

PROTEINS
6 g