Almond Pudding

Ingredients

• 2 sheets white gelatin
• 1 Vanilla bean
• 2 Eggs
• 4 tbsp sugar
• 2 tbsp almond liqueur
• 2 tbsp rose water
• 200 g whipping cream
• 250 g raspberries
• 1 tbsp powdered sugar
• 50 g sliced almonds
• Lemon balm
• raspberries

Instructions

1. 1.

   Soak gelatin in cold water. Split the vanilla bean lengthwise and scrape out the seeds. Whisk eggs, vanilla seeds, and sugar in a bowl over a warm water bath until thick and foamy.

2. 2.

   Stir almond liqueur and rose water into the cream. Squeeze out excess water from gelatin and dissolve it in the warm cream. Chill the mixture. Beat whipping cream stiffly.

3. 3.

   When the cream begins to set, fold in the whipped cream. Pour the mixture into small molds (about 120 ml) that have been rinsed with cold water. Refrigerate for 3 hours.

4. 4.

   Puree raspberries, strain through a sieve and season with powdered sugar. Toast sliced almonds in a dry pan without oil.

5. 5.

   Release the pudding from the molds with a sharp knife and plate it. Drizzle raspberry sauce over it and sprinkle toasted almonds on top. Garnish with lemon balm and fresh raspberries.