Almond pudding
Instructions
Put soaked the leaves of gelatine in cold water for about 10 minutes.
Warm milk with no boil, remove from heat and add the well squeezed gelatin, almond essence and a tablespoon of sugar.
Stir with a wooden spoon until it is all melted gelatin.
Grease with very small seed pudding molds and pour the almond milk.
Refrigerate for two hours.
Wash and cut fresh fruit into pieces, put it to soak in a bowl with the sugar and the orange juice.
Turn the gelatin molds in individual saucers, after having dipped briefly in a bowl with hot water.
Move around with their fruit juice and serve it very cold.
Ingredients and dosing for 4 persons
- 50 cl of nonfat milk
- 3 sheets of isinglass (12 g)
- 4 drops of almond essence
- 2 tablespoons of granulated sugar
- 400 g of mixed fruit in season
- 10 cl of orange juice
- Little of seed oil