Servings:
6
INGREDIENTS
- -2 teaspoons of agar agar flakes
- -2 tablespoons water
- -1/2 l of milk (or soy milk, oat or rice)
- -1 cinnamon stick
- -1 vanilla pod
- -10 cardamom pods (optional)
- -150 ml double cream soy or cow's milk
- -125 g of cream-hazelnut puree (4 tablespoons)
- -150 g brown sugar or 125 g of fructose
- -1 tablespoon rose water
- -fresh flower petals and a handful of chopped hazelnuts for garnish
INSTRUCTIONS
- First of all, separate the berries from the cardamom, trying not to miss any seed.
- In a saucepan, boil the milk with the seeds of cinnamon, vanilla and brown sugar. Bring to a boil, stirring constantly until the sugar is completely dissolved. Let stand for 30 minutes to allow the milk marinate with spices. Then filter. Add remaining ingredients and bring to a boil. At this point, add the agar agar flakes, stirring until it melts.
- Distribute the preparation into small molds for pudding and let stand at room temperature. Finally, let cool in the freezer for half an hour. Then unmold and serve on fine dessert dishes. You can garnish with nuts and fresh flower petals.
