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Almond Puddings

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Serves: 4
3 teaspoons powdered gelatine
500ml / 7 fl oz skimmed milk
2 tablespoons caster sugar
1/2 teaspoon bitter almond aroma
1 teaspoon rosewater
2 oranges
8 fresh dates, pitted and roughly chopped

Put 60ml / 2 fl oz of water in a small bowl and sprinkle with the gelatine. Leave the gelatine to sponge and swell. Stir the milk and sugar in a small saucepan over medium heat until the sugar has dissolved. When the milk reaches lukewarm, remove the saucepan from the heat. Continue stirring while you add the gelatine mixture and stir until it has dissolved into the warm milk. Strain into a bowl, then stir in the almond aroma and rosewater.

Pour the mixture into 4 x 125ml / 4fl oz dariole moulds and refrigerate for at least 3 hours, or until firm.

Remove the skin and pith from the oranges with a sharp knife. Holding the oranges over a bowl, remove the segments by slicing in between the membrane. Remove any seeds. Add the segments to the bowl with the juice. Squeeze any remaining juice from the orange skeletons. Add the chopped dates to the bowl and toss to combine.

To serve, wrap the dariole moulds in a hot, clean dish cloth and invert the puddings onto plates. Accompany the puddings with the orange and date salad.

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