Almond Pudding with Raspberries

Ingredients

• 500 ml milk
• 150 g sugar
• 200 g peeled, ground almond kernels
• 1 vanilla pod
• 2 tsp bitter almond flavoring
• 8 gelatin sheets
• 600 g raspberries (optional frozen)
• 1 tbsp Lemon Juice
• 250 g whipping cream
• 125 g whipping cream (for garnish)

Instructions

1. 1.

   Add milk with 120 g sugar and almonds to a pot. Split the vanilla pod lengthwise, scrape out the seeds, add to the mixture. Bring to a boil, remove from heat, add almond essence, cover and let steep for about 1 hour.

2. 2.

   Soak gelatin in cold water. Rinse raspberries, place 400 g in a bowl with 2 tbsp sugar and lemon juice. Let rest for 1 hour as well.

3. 3.

   Strain almond milk through a fine sieve. Squeeze out the almonds, discard them. Warm the strained milk gently in a clean pan, do not boil. Transfer to a bowl. Squeeze out gelatin and dissolve it in the warm milk. Allow the mixture to cool, stirring occasionally.

4. 4.

   Whip cream until stiff peaks form. When the almond cream begins to set, fold in the whipped cream. Pour into prepared pudding molds (moisten interior surfaces first). Cover each mold with cling film and refrigerate for 3–4 hours to firm. Briefly dip molds in hot water, then transfer to small plates.

5. 5.

   Whip remaining cream with 1 tbsp sugar until stiff. Pass raspberries through a sieve or blend in a mixer. Spoon 1–2 tbsp whipped cream onto each pudding, top with fresh raspberries, a drizzle of raspberry puree, and edible flowers for garnish. Serve extra raspberry puree on the side.