Nut pudding

Ingredients

Directions

1. 1

   Roast the hazelnut leaves in a pan without fat until golden brown. Stir pudding powder, 4 tablespoons of milk and sugar until smooth. Boil up the rest of the milk. Remove from the heat and stir in the pudding powder.

2. 2

   Bring to the boil again while stirring. Add ground hazelnuts. Lightly grease four round pudding moulds (150 ml each) or small coffee cups. Sprinkle with hazelnut leaves. Pour in the pudding and place in the fridge.

3. 3

   Allow to set for 4 hours. Wash the pears, quarter them, remove the seeds and cut into thin slices. Bring 1/8 litre water, lemon juice and cinnamon stick to the boil. Blanch the pears in the stock for about 3 minutes. Serve with the pudding.

4. 4

   Decorate as desired with lemon balm leaves.