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Norwegian Almond Cream With Blueberry Sauce (Mandel Pudding)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3785.51
Energy (kCal)106857.224
Carbohydrates (g)16833.44
Total fats (g)3127.84
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the pudding: lightly grease a 500ml ring mould. Put the almonds, sugar and almond essence in a large saucepan over a low heat. Stir in the cream and milk and stir until the sugar has dissolved. Increase the heat, bring it to the boil then remove from the heat. | 2. Leave the gelatine sheets to soak in a bowl of cold water for 5 minutes to soften, then squeeze the sheets and put them in a large bowl. Strain the milk mixture over the gelatine and stir until it has melted. Pour the mixture into the ring mould and leave it in the fridge overnight to set. | 3. For the blueberry sauce: put the blueberries, sugar and water in a pan over a gentle heat and stir to dissolve the sugar. Increase the heat and bring to a boil. Reduce the heat and simmer for about 5 minutes until the blueberries are soft -- mash them with a wooden spoon to help them on their way. Mix the cornflour with a tablespoon of cold water, then stir this into the blueberries. Cook until the compote thickens and remove it from the heat. Sieve it into a bowl, leave it to cool and then chill overnight. | 4. To serve: stir the amaretto into the thick cream and scatter it with the almonds. Take the pudding and compote out of the fridge and dip the ring mould in hot water for a few seconds. Tip the pudding out of it on to a serving plate, and accompany it with the blueberry sauce and amaretto cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil - - - -
    almond 85 g ground 120.22399999999999 0.0 0.0 13.6
    sugar 115 granulated 36777.0 6900.92 1151.15 574.08
    almond essence 1 teaspoon - - - -
    extra cream 284 ml - - - -
    milk 300 44652.0 3498.96 2305.8 2393.64
    gelatin 4 sheets - - - -
    blueberry 300 25308.0 6433.56 328.56 146.52
    sugar 115 granulated 36777.0 6900.92 1151.15 574.08
    water 125 0.0 0.0 0.0 0.0
    cornflour 1 tablespoon - - - -
    amaretto 1 tablespoon - - - -
    extra cream 284 ml - - - -
    almond 1 tablespoon sliced toasted 120.22399999999999 0.0 0.0 13.6

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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