Almond Pudding Recipe
Almond pudding is not your average dessert. I came up with the recipe in an effort to make good use of the Tamarin speculoos spread I recently received and some left-over almond flour I ground after making frangipane apple tartlets.
To make the dessert, I mixed black sesame powder with almond milk. I used arrowroot starch as a thickener and added speculoos spread and agave nectar as the sweeteners. Arrowroot is a neutral ingredient and is very easy to digest.
It makes a great dessert, but my husband Lulu also loves it as breakfast (I thin it with more almond milk) or as a late-night snack. As an added bonus, this dessert is eggless, dairy fee and gluten free.
Yields: 2 servings6 tablespoons arrowroot starch (see tips)
3 tablespoons almond flour (see tips), finely ground
1 quart almond milk
2 tablespoons speculoos spread
1/3 cup agave nectar, to taste
2 teaspoons black sesame powder (optional)
¼ teaspoon salt
In a bowl, dissolve the arrowroot starch and black sesame powder in about ½ cup of almond milk.
On the stove, bring the remaining almond milk to a boil in a deep sauce pan. Pour the milk over the arrowroot and sesame liquid. Stir well and transfer back to the sauce pan. Bring the liquid back to a boil and immediately lower the heat to low, stirring constantly with a wooden spoon to prevent the mixture from sticking to the bottom. Cook until the pudding thickens.
Turn off the heat. Add the speculoos spread, agave nectar, almond flour and salt. Using a handheld mixer, whisk until smooth.
Place the almond pudding in cups. You could serve warm or let cool completely and chill in the refrigerator. If so, when the cream is cool completely, cover with a piece of plastic wrap; make sure the plastic wrap is in directly contact with the pudding to keep it from forming a skin.
If you want to serve the pudding as a drink, thin it with more almond milk.
Serve warm or chilled.
Arrowroot is a common ingredient in Vietnamese cuisine. It's usually boiled, used as a starch and served in soups.
If you can't find arrowroot, you could replace the arrowroot stach with 8 tablespoons of corn starch.
For the almond flour: Place the almonds in a saucepan. Cover with water and bring to a boil for about 3 minutes. Drain and remove the skin. Coarsely chop them. Grind the almonds with a food processor or spice grinder (I use the VitaMix Dry Blade Container). Make sure you stop before it turns into almond butter. The result should be a fine white mill.
A pinch of salt will bring out the flavorsand will enhance the taste of sweets.
Tamarin brand spread is based on speculoos, which are specialty shortcrust cookies that originally were baked traditionally for consumption on St. Nicholas' Eve. They originated in northern France and Belgium (also known as "speculaas" in Dutch) and often are shaped with an image stamp depicting the story of St. Nicholas. The main spices for the thin, crunchy, slightly brown cookie are cinnamon, cloves, ground ginger, cardamom, nutmeg and white pepper.
Black sesame pairs wonderfully with almond flavor. It has a nice, nutty flavor. You can find it in most Asian stores such as Ranch 99. Look for the Torto brand.
If you want a stronger almond flavor, add ¼ teaspoon of pure almond extract to the pudding.
To repeat the same flavor, you could pair the pudding with tuiles aux amandes.September 24, 2010.