Almond Semolina Pudding
Equipment
- 1 Measuring Cup (to measure the milk)
- 1 Scale (to weigh the rest)
- 1 Pot (at least 800ml)
- 1 Whisk
- Cups or Moulds to fill
Ingredients
- 500 ml Almond Milk can be regular milk too, but why though?
- 200 ml vegan Cream
- 30 g soft Semolina
- 50 g chopped Almonds
- 50 g Marzipan the higher the amount of almonds the better
- 35 g Sugar
Instructions
- Measure all ingredients and set them aside. Roast chopped almonds in a frying pan without fat until they are golden brown.
- Put almond milk, cream and semolina in a pot and give it a whisk.
- Heat up the stove to the max and place the pot on it.
- Add Sugar and stir permanently with your whisk.
- As soon as the mixture starts heating up and steam appears, rip the marzipan into small pieces and mix it into the almond milk mixture.
- The semolina will soak up the almond milk and increase in volume more and more. So the almond milk mixture will become thicker and thicker. You keep it on the stove and mix it fastly until the consistency is lava like. The marzipan should be dissolved.
- Take the pot from the stove and fill the pudding into your bowls. If you want to eat it hot, let it cool for 5 minutes. Wait 20 more minutes at room temperature to have it something about mouth warm. If you like it cool, it will be ready after 2 hours.
- Enjoy!
Notes
Upgrade: You can also give your pudding a crunchy caramelizing like a Crème Brûlée. Just pour a thin layer of fine sugar on the cool pudding and bring it to a melt with a kitchen torch.