2x70 gram packets whole almonds
2 cups water
¼-½ cup sugar
2 tsp gelatin
¼ cup water
2 tblsp almond liqueur (optional)
1. Put the almonds into a blender with the 2 cups water and process on a high speed until well pureed.
2. Transfer to a saucepan with the sugar (adding sufficient for your sweetness level) and stir until the mixture is hot but not boiling. Remove from the heat and allow to cool before straining, pressing out all the milk from the almonds.
3. Sprinkle the gelatin over the ¼ cup water and leave for 2-3 minutes to swell. Microwave for 20 seconds and stir to dissolve. Stir into the strained almond milk with the liqueur.
4. Transfer to a 2 cup capacity serving bowl and refrigerate for 4 hours or until set. It is best to stir a couple of times as the pudding is thickening to avoid the ‘cream’ rising to the top. Alternatively set in individual serving dishes. Serve topped with your favourite seasonal fruit puree.
This simple dessert is ideal for those people who have a dairy intolerance.