Mocha pudding on vanilla sauce

Name: Mocha pudding on vanilla sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 10 TABLESPOONS + 900 ml milk; 1 package Pudding powder chocolate"; 7-10 Tbsp (to boil; for 1/2 l milk); 3 tablespoons (60 g) Sugar; 1 TEASPOON soluble espresso (substitute soluble coffee); 50 g chopped almonds; 1 package Sauce powder "Vanilla"; 2 TABLESPOONS flaked almonds; 7-10 Tbsp Icing sugar

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

10 TABLESPOONS + 900 ml milk
1 package Pudding powder chocolate"
7-10 Tbsp (to boil; for 1/2 l milk)
3 tablespoons (60 g) Sugar
1 TEASPOON soluble espresso (substitute soluble coffee)
50 g chopped almonds
1 package Sauce powder "Vanilla"
2 TABLESPOONS flaked almonds
7-10 Tbsp Icing sugar

Directions

1
Mix 5 tablespoons of milk with pudding powder and 2 tablespoons of sugar. Bring 450 ml milk and espresso to the boil. Stir in pudding and bring to the boil again. Stir in chopped almonds. Pour the pudding into 4 round moulds or cups rinsed with cold water (approx. 150 ml content). Chill for at least 4 hours
2
Mix sauce powder, 1 tablespoon sugar and 5 tablespoons milk until smooth. Bring 450 ml milk to the boil. Stir in sauce powder and bring to the boil again. Let cool off
3
Roast the almonds. Turn the mocha pudding onto plates. Beat the vanilla sauce, e.g. with a chopping stick, until frothy. Put half of the sauce on the plates and sprinkle with almonds. Dust with icing sugar. Add the rest of the sauce
4
Use a sharp knife to remove the pudding from the edge of the mould