Chocolate-mocha almond pudding with vanilla foam

Ingredients

Directions

1. 1

   For the pudding, measure 1/2 litre of milk. Mix pudding powder and 50 g sugar with 4 tablespoons of milk. Bring the remaining milk and espresso powder to the boil. Remove the milk from the stove and stir in the pudding powder.

2. 2

   Add chopped almonds and fold in. Bring to the boil again while stirring. Put the pudding into 4 round moulds (approx. 150 ml content) rinsed with cold water. Smooth it down and put it in a cool place, preferably overnight.

3. 3

   For the vanilla foam, mix sauce powder and the remaining sugar. Take 3 tablespoons of the remaining milk and mix with the sauce powder. Bring the rest of the milk to the boil. Remove from heat and stir in the sauce powder.

4. 4

   Bring to the boil again while stirring. Leave to cool. Use a knife to remove the pudding from the rim of the mould and turn it out onto plates. Beat the vanilla sauce with a hand blender until frothy. Roast the flaked almonds in a dry pan until golden brown.

5. 5

   Pour the sauce onto the plates and sprinkle the pudding with flaked almonds. Dust with icing sugar and serve decorated with mint flakes as desired.