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Almond Puddings

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Source: Food & Wine

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Active Time:  15 Minutes
Total Time:  2 Hours 45 Minutes
Yield:  Serves 2

RECIPE INGREDIENTS

3/4 cup milk

1/2 cup blanched almonds, ground to a coarse meal

1/6 oz gelatin

1 tablespoon water

2 tablespoons sugar

1/2 teaspoon vanilla extract

1/2 cup heavy cream, whipped

DIRECTIONS

Combine the milk and ground almonds in a saucepan. Place over moderate heat and bring to boiling point. Remove from the heat and set aside for 10 minutes. Strain through a fine sieve into a bowl. Meanwhile, dissolve the gelatin in the water. Stir into the strained milk along with the sugar. Allow to cool, stirring occasionally.

Stir in the vanilla. Cover and refrigerate until the mixture begins to set, about 20 minutes. Fold in the whipped cream.

Lightly oil two 1-cup metal molds. Pour in the pudding mixture so that they are completely full. Cover with plastic wrap and refrigerate until set, at least 2 hours. Remove the plastic wrap, unmold and serve immediately.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 2

Calories:

462

Fat. Total:

37g

Fiber:

Carbohydrates, Total:

25g

Sodium:

75mg

% Cal. from Fat:

72%

Cholesterol:

88mg

Protein:

11g

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