Classic white pudding: Almond Milk Pudding

Classic white pudding: Almond Milk Pudding

Introduction:

"It's said to be the oldest classic cold dish in French desserts. It's better to make this pudding without an oven than to eat it best this season. First, it's not like ice, it's too cold to eat at present; second, it's QQ waxy, cool and smooth; third, it's added almond powder. Almonds have the effect of anti allergy. In late spring and early summer, all kinds of pollen, poplar catkins and willow catkins annoy people with allergic constitution. It's good to eat more almonds! What's more, it's super simple and won't fail

Production steps:

Step 1: soak gelatine tablets in ice water.

Step 2: milk with sugar, medium heat, stir while heating, until slightly boiling, off the fire.

Step 3: add almond powder and stir well. While hot, add the softened and dehydrated gilding slices and stir until completely melted.

Step 4: cover the pot or tin foil and simmer for 5 to 10 minutes to let the almond flavor fully blend into the milk. The sealing property of tin foil is better.

Step 5: filter out almond dregs. (don't throw away the almond dregs. Put them in when you cook porridge. They have a unique flavor.)

Step 6: add gilding tablets by heat and stir well.

Step 7: immediately separate ice and water, stir and cool.

Step 8: it started like this.

Step 9: cool to this level, and the almond paste can be hung on the scraper.

Step 10: beat the cream to six. I did. It's said that light cream is hard to beat. Why can't I beat it.

Step 11: add light cream to almond paste twice.

Step 12: stir into a uniform paste.

Step 13: pour it into the mold in 3 or 4 times, and knock it on the table a few times each time to exhaust the air. Refrigerate until completely set.

Step 14: blow a circle along the mold with an electric hair dryer, and blow the chimney in the middle.

Step 15: buckle the plate on the mold.

Step 16: grasp the mold and plate with both hands and turn it over quickly.

Step 17: OK!

Step 18: serve with seasonal fruit and jam, and sprinkle with crushed pistachios.

Step 19: you can also refrigerate directly with the cup, save demoulding and eat directly!

Materials required:

Almond powder: 150g

Milk: 500ml

Fresh cream: 250ml

Fine granulated sugar: 100g

Gilding tablets: 15g

Note: this amount is not small, it can be reduced.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet