Ingredients
3 cup almond milk
3 tbspn honey
1 tspn pure vanilla extract
1 tspn gold strength gelatine leaves (2g each)
120ml Burnt Fig Jam
Almond Crisp
3 cup slivered almonds
1 1 tbspn honey warm
40ml Verjuice
3 cup almond milk
3 tbspn honey
1 tspn pure vanilla extract
1 tspn gold strength gelatine leaves (2g each)
120ml Burnt Fig Jam
Almond Crisp
3 cup slivered almonds
1 1 tbspn honey warm
40ml Verjuice
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Methods
ALMOND MILK PUDDING
1
Place the almond milk, honey and vanilla into a medium sized pot, place over a medium high heat and bring to a simmer, then remove from the heat.
2
Meanwhile, place the gelatine leaves in a bowl of cold water and soak for 3 minutes until they have softened, remove and squeeze out the excess moisture.
3
Place the gelatine leaves into the warm almond milk mixture and stir well until the gelatine has completely dissolved, set aside to cool to room temperature.
4
Evenly divide the Burnt Fig Jam into the bottom of 6 serving glasses and spread across each base.
5
Once the almond milk mixture has cooled, evenly pour between the 6 glasses and place into the fridge to set for up to 4 hours.
ALMOND CRISP
6
Preheat a fan forced oven to 200C.
7
Place the almonds, warm honey and Verjuice into a mixing bowl and mix together well.
8
Spread the mixture out onto a lined baking tray. Place into the oven and bake for 8 to 10 minutes or until evenly golden brown, remove and set aside to cool.
9
To serve, remove the puddings from the fridge, snap the almond crisp into large pieces and place on top of the puddings.
10
Note: This pudding also works well the Raspberry & Pomegranate Jam, Apricot Jam and Seville Marmalade. The almond crisp can also be replaced with roasted hazelnuts or macadamia nuts, and these puddings can be made up to days before you need them, just cover and leave in the fridge until ready.
ALMOND MILK PUDDING
1
Place the almond milk, honey and vanilla into a medium sized pot, place over a medium high heat and bring to a simmer, then remove from the heat.
2
Meanwhile, place the gelatine leaves in a bowl of cold water and soak for 3 minutes until they have softened, remove and squeeze out the excess moisture.
3
Place the gelatine leaves into the warm almond milk mixture and stir well until the gelatine has completely dissolved, set aside to cool to room temperature.
4
Evenly divide the Burnt Fig Jam into the bottom of 6 serving glasses and spread across each base.
5
Once the almond milk mixture has cooled, evenly pour between the 6 glasses and place into the fridge to set for up to 4 hours.
ALMOND CRISP
6
Preheat a fan forced oven to 200C.
7
Place the almonds, warm honey and Verjuice into a mixing bowl and mix together well.
8
Spread the mixture out onto a lined baking tray. Place into the oven and bake for 8 to 10 minutes or until evenly golden brown, remove and set aside to cool.
9
To serve, remove the puddings from the fridge, snap the almond crisp into large pieces and place on top of the puddings.
10
Note: This pudding also works well the Raspberry & Pomegranate Jam, Apricot Jam and Seville Marmalade. The almond crisp can also be replaced with roasted hazelnuts or macadamia nuts, and these puddings can be made up to days before you need them, just cover and leave in the fridge until ready.
