Almond Milk Pudding

Name: Almond Milk Pudding
Prep time: 25 min
Cook time: 2 h 35 min
Total time: 3 h
Ingredients: 300 g milk; 27 g coconut powder (toasted, set aside); 20 g almond slices (toasted, set aside); 300 g water; 108 g caster sugar; 1/3 vanilla bean (split lengthwise, seeds scraped); 10 g gelatin sheets (softened); 4 g rum; 4 g cherry brandy; 230 g 38% heavy cream; 230 g 42% heavy cream; 108 g coconut purée; 30 g egg yolks (for the anglaise); 50 g caster sugar (for the anglaise); 150 g milk (for the anglaise); 1/6 vanilla bean (for the anglaise); 3 g cognac (for the anglaise); 150 g milk (for the coconut milk sauce); 60 g coconut milk (for the coconut milk sauce); 36 g caster sugar (for the coconut milk sauce); 1/3 vanilla bean (for the coconut milk sauce); 3 g cornstarch (for the coconut milk sauce); to taste almond bits (toasted, roughly chopped, for garnish)

A chilled dessert that delivers an immediate burst of sweet roasted almond and coconut aroma, with a smooth, tender texture that melts in the mouth.

3 hours

Easy

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Ingredients

milk 300 g

coconut powder (toasted, set aside) 27 g

almond slices (toasted, set aside) 20 g

water 300 g

caster sugar 108 g

vanilla bean (split lengthwise, seeds scraped) 1/3

gelatin sheets (softened) 10 g

rum 4 g

cherry brandy 4 g

38% heavy cream 230 g

42% heavy cream 230 g

coconut purée 108 g

egg yolks (for the anglaise) 30 g

caster sugar (for the anglaise) 50 g

milk (for the anglaise) 150 g

vanilla bean (for the anglaise) 1/6

cognac (for the anglaise) 3 g

milk (for the coconut milk sauce) 150 g

coconut milk (for the coconut milk sauce) 60 g

caster sugar (for the coconut milk sauce) 36 g

vanilla bean (for the coconut milk sauce) 1/3

cornstarch (for the coconut milk sauce) 3 g

almond bits (toasted, roughly chopped, for garnish) to taste

Instructions

Make the anglaise

Split the vanilla bean lengthwise and scrape out the seeds. Heat the milk with the vanilla bean seeds to 80°C. Whisk the egg yolks with the caster sugar, then combine with the milk mixture and return to the heat, cooking to 82°C. Strain, cool over an ice bath, and stir in the cognac.

Make the coconut milk sauce

Split the vanilla bean lengthwise and scrape out the seeds. Combine the milk, coconut milk, vanilla bean, and caster sugar in a saucepan. Dissolve the cornstarch in a small amount of the liquid. Heat the saucepan and whisk in the cornstarch slurry, cooking until thickened. Remove the vanilla bean and cool over an ice bath.

Make the almond milk pudding

Toast the coconut powder and almond slices until fragrant and set aside. Bring the milk to a boil, add the coconut powder and almond slices, and steep for 5 minutes, then strain. Combine the water, caster sugar, and vanilla bean seeds and bring to a boil. Remove from the heat, add the softened gelatin sheets to dissolve, then strain. Combine with the milk mixture, cool over an ice bath, and stir in the rum and cherry brandy. Pour into pudding molds and refrigerate for 2 hours to set.