Almond Pudding (Budino Alle Mandorle)
Instructions
Put the almonds in the mortar and pestatele, reducing them to mush: If you don't have the mortar you can mix with a few tablespoons of milk until you get a smooth and homogeneous batter.
Pour the milk into a saucepan, add 120 g sugar, the ladyfingers in fine crumbs, vanilla and almonds.
place the pan over very low flame, heat, and boil for about 10 minutes pianissimo.
Meanwhile, break the eggs into a bowl and blend with a fork; then pour in the mixture, by passing it through a strainer and stirring constantly.
Let it sit a bit.
Meanwhile, caramelize the sugar remained along with a few tablespoons of water: when you pour it in Golden well a fluted mold, moving it from all sides, so that the caramel is spread nicely on the bottom and walls.
Then pour the cream and cook in the oven, Bain-Marie, for about 45 minutes.
Then let it cool to room temperature, bring it in the refrigerator and do not miss this for about 2 hours.
When serving, dip the mold for a few seconds in boiling water, dry it and turn it upside down on the plate by rolling.
Decorated the pudding with tufts of whipped cream, made with a special syringe, and candied cherries.
Ingredients and dosing for 6 persons
- 100 g of already peeled sweet almonds
- 75 cl of milk
- 220 g of sugar
- 100 g of biscuits savoiardi
- 1 ampoule of vanilla essence
- 4 eggs
- Whipped cream sweetened
- Some of candied cherries