Summary

Ingredients

• 200 ml almond milk (almond drink), unsweetened
• 300 ml cream
• 1 vanilla pod, fresh
• 1 sachet ground gelatin
• 1 tablespoon water, cold
• 4 g sprinkle sweetness, e.., Canderel
• some liquid sweetener as needed (e.g. Natreen)
• 1 egg yolk, if necessary

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Instructions

1. Slit the vanilla pod lengthways, press apart and scrape out the vanilla pulp with the back of the knife. Mix the vanilla pulp and the liquid cream together well.
2. Mix the gelatine in a microwave-safe bowl with 1 tablespoon of cold water and let it soak for a few minutes. In the meantime, heat the almond milk in the microwave for 1 minute.
3. Also heat the gelatine in the microwave for about 1 minute until it has melted. Pour the warmed almond milk slowly into the gelatine, stirring constantly. Mix everything well, there should be no more gelatine lumps. If this is the case, briefly heat the mixture again in the microwave and stir well again.
4. Add the cream with the vanilla pulp, sweeten with sprinkle sweetness. Sweeten with a little liquid sweetness to taste. Now carefully stir in the egg yolks, this gives the pudding a nice vanilla-yellow color.
5. Pour the vanilla and almond cream into 4 serving bowls and chill. After 15-20 minutes you can stir the mixture carefully to prevent the vanilla pulp from settling on the bottom. Then let it set in the refrigerator for at least 30 minutes.
6. Makes 540 g pudding, 4 servings of 135 g each
7. Per serving:
8. 2.5 g carbohydrates
9. 5.2 g protein
10. 26 g fat
11. 261 kcal