Almond pudding

Method

1. In a pot, dissolve the corn-starch by adding the almond milk.
2. Mince 60 g of almonds with a blender until you obtain a thin flour.
3. Add the almond flour and the sugar to the almond milk containing the corn-starch and mix carefully in order to avoid lumps.
4. Bring to the boil and keep on stirring with a whisk. After a few minutes take off the heat.
5. Pour the hot mixture in 4 pudding moulds and store them in the fridge for at least a couple of hours.
6. Mince coarsely the remaining almonds and the dark chocolate and garnish the puddings before serving. Serving temperature: 12-14° C.

Chef's tip

If you are not that much into chocolate, replace it with a red berry sauce!

Serving suggestion

Serve at the end of a not too heavy meal or at breakfast/tea time together with a nice cup of coffee.

Wine selection

Moscato d'Asti DOCG or sweet sparkling wine, according to taste.

Family tip

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Dish history

Here comes a delicious, vegan treat that most of you will enjoy! If you are a fan of pudding - be it vanilla or chocolate - you'll love this light, nutty, natural version! Ideal as a dessert at the end of a meal, it can also be enjoyed at breakfast time or served to your children as a mid-afternoon snack. Have fun creating variations, adding dried fruit such as berries or sultanas, or decorating with crunchy cereals - the art of cooking knows no bounds!