Yield: 1 servings
4 oz (1/2 cup) ground almonds
2 tb (2 1/2 T) ground rice
1/2 pt (1 1/4 cup) milk
2 tb (2 1/2 T) sugar
1 ts Gelatin
Here are a couple of recipes for almond pudding. There are
lots of
variations of this dish some using dairy products, some using
gelatin
and some using agar agar and some combining them. It IS good!
This
first one is more "from scratch". The second uses almond
extract.
Mix the almonds and rice in a bowl with 2 pints (5 cups) cold
water,
cover and leave for 2 hours. Strain through a fine muslin
into a
large bowl. Add milk and mix well.
Stand the bowl in a large saucepan with enough boiling water to
come
halfway up the sides of the bowl. Cover and simmer for 2
hours,
stirring occasionally.
Add the sugar, stir well and leave to cool slightly. Mix the
gelatin
with 2 tablespoons (2 1/2 T) hot water until dissolved. Stir
into
the milk mixture when almost cold. Mix well and pour into a
shallow
serving dish. Leave until set.
