Almond pudding with raspberry sauce and almond brittle

Name: Almond pudding with raspberry sauce and almond brittle
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 package Almond pudding powder (for cooking); 6 TABLESPOONS Amaretto; 5 TABLESPOONS + 3 tablespoons + 6 tablespoons sugar; 400 ml Milk; 250 g frozen raspberries; 7-10 Tbsp Oil; 50 g Almond kernels with skin; 200 g Whipped cream; 7-10 Tbsp Cling film; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1 package Almond pudding powder (for cooking)
6 TABLESPOONS Amaretto
5 TABLESPOONS + 3 tablespoons + 6 tablespoons sugar
400 ml Milk
250 g frozen raspberries
7-10 Tbsp Oil
50 g Almond kernels with skin
200 g Whipped cream
7-10 Tbsp Cling film
7-10 Tbsp Aluminium foil

Directions

1
Mix the pudding powder with amaretto and 5 tablespoons of sugar until smooth. Bring milk to the boil. Stir the pudding powder into the boiling milk, bring to the boil and simmer for at least 1 minute. Pour into a bowl, cover directly on the surface with cling film, allow to cool.
2
Sprinkle frozen raspberries with 3 tablespoons of sugar and defrost at room temperature.
3
Coat a piece of aluminium foil thinly with oil. Caramelise 6 tablespoons of sugar in a pan over a low to medium heat until golden brown (careful not to get too dark, otherwise it tastes bitter!).
4
Do not stir. Add the almonds and turn in the caramel. Spread on the aluminium foil and let it cool down.
5
Puree the raspberries and pass through a sieve. Whip the cream until stiff. Stir pudding until smooth, fold in cream. Divide into four glasses. Drizzle raspberry sauce on top. Chop almond brittle and sprinkle over it.