Milk Almond Pudding

Name: Milk Almond Pudding
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g milk; 5g Gillian; 30g Caster sugar; 65g Light cream; 50g almond slices

by Aunt Xizhen

4.9 (1)

Favorite

2

Difficulty

Easy

Time

2h

Serving

2

Milk and almonds have always been a wonderful food pairing. The mellowness of the former can just wrap and bring out the special scent of the latter, and when the two are together, in addition to their respective nutritional functions, the combined effect can also cure indigestion and whiten the skin. Maybe It means 1+1>2.

Ingredients

Milk Almond Pudding

1. Gelatine tablets are soaked in cold water to soften, remember to use cold water, warm water will make the gelatin tablets stick to the bottom of the basin

2. Pour the milk into the milk pan, add fine sugar and boil the sugar over low heat, then pour in the almond flakes and simmer for a while

3. Turn off the heat and simmer for 5 minutes

4. Add gelatin slices that have been soaked and drained, and stir until melted

5. Pour in whipped cream and continue to stir

6. Strain the almond flakes, then take a small portion and pour it in again. If you like a delicate taste, you can filter out all of it.

7. Pour the mixture into the mold and put it in the refrigerator for more than 4 hours to solidify

8. If it is not easy to remove the mold, you can use the hot air of a hair dryer to blow around the mold and it will be very good. Sprinkle a few almond slices for decoration

Tips:
1. If you don't have almond flakes, grind the almonds into powder, then mix it with milk and simmer and filter several times to make this pudding;
2. Gelatine slices are solidified and are generally used in mousse cakes or frozen cheese cakes, and are sold in bakery shops or Taobao. If you can't find it, you can use fish gelatin powder or pudding powder, but the pudding powder should be original or tasteless.