Chocolate cream with roasted almonds

Name: Chocolate cream with roasted almonds
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 1 l Milk; 2 packages (127 g each) Cream pudding from grated milk chocolate; 150 g Almond kernels with skin; 8-10 Tbsp Sugar; 4 Oranges; 1 Pomegranate; 250 g Whipped cream; 7-10 Tbsp Cling film; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

1 l Milk
2 packages (127 g each) Cream pudding from grated milk chocolate
150 g Almond kernels with skin
8-10 Tbsp Sugar
4 Oranges
1 Pomegranate
250 g Whipped cream
7-10 Tbsp Cling film
baking paper

Directions

1
Boil milk in a pot. Remove the pot from the heat and add dessert grated milk while stirring with a whisk. Continue stirring for about 1 minute. Let the pudding stand for about 3 minutes, stir again and pour into a large bowl. Cover the pudding directly with foil, let it cool down briefly and put it in a cool place.
2
In the meantime roast almonds in a coated pan without fat. Sprinkle 4 tablespoons of sugar on top and caramelise slightly while stirring continuously and over a low heat. Add another 2 tablespoons of sugar and caramelise again slightly. Repeat the process until a firm crust is formed. Put the almonds on baking paper and let them cool down. Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Halve the pomegranate and remove the seeds with a teaspoon. Remove white parting skins. Mix orange fillets and pomegranate seeds.
3
Remove the fillets with a sharp knife between the parting skins. Halve the pomegranate and remove the seeds with a teaspoon. Remove white parting skins. Mix orange fillets and pomegranate seeds. Whip cream until stiff and fold into the cold pudding. Pour prepared fruit and chocolate cream separately into glasses. Decorate chocolate cream with roasted almonds
4
3/4 hours waiting time