Servings:
8
Prep time:
30
Cooking time:
15
INGREDIENTS
- - 500 ml of rice milk
- - 200 ml of vegetable cream
- - 180 g of wheat malt
- - 100 g of almonds
- - 20 g of pine nuts
- - 20 g of corn flour
- - 1 teaspoon of grated lemon peel
- - 1 teaspoon of powder coffee
- - 25 ml of coffee
- - ½ vanilla bean
- - 4 g of agar agar
- - salt
- For the caramel:
- - 60 g of wheat malt
- - 30 ml of coffee
- - powder cinnamon
INSTRUCTIONS
- Seat the almonds for some instants in boiling water and skin them immediately, then chop them finely with the pine nuts. Pour this chopped compound in a bowl together with the vanilla engraved lengthwise and the rice milk, mix everything and let stand it for about 20 minutes.
- Pour the compound of the almonds in a pot, add the agar agar, a pinch of salt and simmer for some minutes until the complete dissolution of the gelling. Remove the vanilla, add the wheat malt, the lemon peel, the espresso coffee and the powder coffee, then mix thoroughly.
- Dissolve the corn flour in little cold water and incorporate it to the compound, continue mixing on moderate fire until everything is thickened, remove it from the fire and distribute it in 8 molds or cups. Once cold, leave them harden in the fridge for at least one hour.
- Prepare the caramel before serving it, gathering in a pan the malt, the espresso coffee and the tip of the cinnamon teaspoon; boil it and simmer it for 5 minutes.
- Remove the cold puddings from the mold and put them on saucers (if instead you want them not so firm, leave them in the molds), decorate them with the warm caramel and serve them.
