Swirled Toblerone pudding

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Chop Toblerone for the pudding. Mix the pudding powder, 1 tablespoon sugar and 100 ml milk until smooth. Boil up the rest of the milk. Stir in the pudding powder and simmer while stirring for at least 1 minute. Remove the pot from the heat, stir in Toblerone and melt.

2. 2

   Pour the pudding into a bowl. Place foil directly on the surface. Let the pudding cool down, then put it in a cool place for about 1 hour. (Or prepare it the day before and let it cool overnight.).

3. 3

   For the roasted almonds, boil 50 ml water, 100 g sugar and 1 sachet vanilla sugar. Add the almonds and cook at high temperature, stirring continuously, until the liquid has evaporated.

4. 4

   The sugar then becomes sandy. Continue stirring at high heat until the sugar caramelises. Put the almonds on baking paper and pull them apart immediately with two forks. Let them cool down.

5. 5

   Roughly chop the burnt almonds. Whip the cream until stiff and allow 1 packet of vanilla sugar to trickle in. Whisk the pudding with the whisk of the mixer until creamy. Layer pudding, cream and 3⁄4 chopped almonds in a bowl.

6. 6

   Swirl with a spoon and chill. Sprinkle with the remaining almonds just before serving.

Nutrition Facts

KCAL
470 kcal

CARBS
43 g

FATS
28 g

PROTEINS
8 g