Almond milk puddings

Almond milk puddings

By
From
Sicily
Serves
6

If you are making your own Almond Milk for this, it is a good idea to strain it through a fine sieve before using, unless you are happy with the slightly grainy texture. I like it this way; Giancarlo likes it smooth! Homemade almond milk has a gentle flavour which is perfectly lovely as it is. If you like more punch in your desserts, think about adding a few tablespoons of amaretto or rosewater to the mixture before it sets. You will need to do this if you are using cow's milk. Do try these with shot glasses of Raspberry Granita and enjoy the flavours of summer and the contrasting textures.

Ingredients

Quantity Ingredient
40g cornflour
500ml whole milk or almond milk
1 strip lemon zest, from the length of an unwaxed lemon, plus extra to decorate (optional)
40g caster sugar
3 tablespoons amaretto liqueur
or 1-2 tablespoons rosewater, to taste (optional)
3 amaretti biscuits, crushed
or 100g pine nuts or edible flowers, to decorate (optional)

Method

  1. Mix the cornflour with a little of the milk in a small bowl. Place the lemon zest with the rest of the milk and the sugar in a saucepan to heat, just until the sugar dissolves. Add the liqueur or rosewater now, if using. Add the cornflour mixture and whisk through to avoid any lumps. When the mixture begins to thicken, pour it into heatproof glasses or moulds and let it set in the fridge for 2 hours or overnight.
  2. Serve in the glasses for ease, or remove by running a knife around the edges of the moulds. Then dip them briefly into very hot water to loosen them. Turn out onto plates and serve, decorated if you like with pine nuts, crushed amaretti biscuits, lemon zest or edible flowers.
Tags:
Italy
Italian
Sicily
Sicilian
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