Brittle flummery on raspberry pulp

Name: Brittle flummery on raspberry pulp
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 50 g + 25 g chopped almonds; 50 g + 3 tablespoons sugar; 7-10 Tbsp some oil, 1/2 l milk; 1 Package. Almond Flavoured Pudding Powder; 1 glass (370 ml) Raspberries; 1-2 TABLESPOONS Lemon juice; 1 Package. Vanillin sugar; 7-10 Tbsp Lemon balm; 7-10 Tbsp to decorate, aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

50 g + 25 g chopped almonds
50 g + 3 tablespoons sugar
7-10 Tbsp some oil, 1/2 l milk
1 Package. Almond Flavoured Pudding Powder
1 glass (370 ml) Raspberries
1-2 TABLESPOONS Lemon juice
1 Package. Vanillin sugar
7-10 Tbsp Lemon balm
7-10 Tbsp to decorate, aluminium foil

Directions

1
Roast 50 g almonds in a pan without fat. Take out
2
Caramelise 50 g sugar in a frying pan until golden brown. Add 25 g almonds and stir in. Spread on a lightly oiled piece of aluminium foil. Let it cool down
3
Stir 6 tbsp. milk, 3 tbsp. sugar and pudding powder until smooth. Boil up the remaining milk. Stir in the pudding powder, bring to the boil and simmer for about 1 minute. Stir in roasted almonds. Pour into four coldly rinsed pudding moulds (each containing approx. 150 ml). Chill for at least 4 hours.
4
Chop the brittle roughly. Puree raspberries, lemon juice and vanilla sugar. Turn the flummery onto the plates. Pour some raspberry puree on each plate and sprinkle with brittle. Decorate with lemon balm if desired.
5
You can also make the fruit pulp from frozen raspberries
6
prepare; sweeten at will