Norwegian Almond Cream With Blueberry Sauce Mandel Pudding Recipes

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• Preheat the oven to 350 degrees. Coat a 9 inch square pan with cooking spray. In the pan, place ⅓ of the bread cubes in a single layer. Add half of the blueberries and almonds. Top with another ⅓ of the bread cubes. Add the remaining blueberries and almonds. Top with the remaining bread cubes. In a medium bowl, whisk together the eggs, milk, sugar and vanilla until thoroughly combined. Pour over the bread and blueberry mixture; make sure the bread is completely covered by the custard. To make the streusel, mix together the flour and brown sugar in a medium bowl. Cut the butter into the flour and sugar with two forks or a pastry blender until coarse, pebble sized crumbs form. Stir in the almonds. Sprinkle the streusel evenly over the bread pudding. Bake for 40 minutes or until bread pudding is golden brown and cooked through. Remove from oven and cool for at least 30 minutes. Drizzle salted caramel over the top and serve with whipped cream and extra blueberries if desired. Notes Make Ahead: The bread pudding can be made a day in advance, add the salted caramel sauce just before serving.

Steps:

• For the pudding: Heat the milk, cream and sugar in a medium saucepan over medium-low heat. Heat until just barely simmering, then remove from the heat.
• Meanwhile, melt the 10 tablespoons butter in a medium pot. Sprinkle the flour evenly over the butter and cook, whisking constantly, until the mixture browns lightly and smells nutty, 3 to 4 minutes.
• Gradually ladle the warm milk mixture into the pot, whisking constantly, until incorporated and the mixture comes to a visible simmer and thickens, 3 to 4 minutes.
• Remove from the heat and stir in the vanilla extract.
• For the spiced sugar: Combine the sugar, cinnamon and nutmeg in a small bowl and stir. Set aside.
• Serve the pudding warm, drizzled with melted butter and a generous sprinkling of the spiced sugar.

Steps:

• preheat oven to 350°F.
• butter a 9x12 inch ovenproof dish.
• put berries, sugar and 1 lemon zest into dish and mix.
• Sieve the flour into a bowl.
• add cooled ground almonds and sugar.
• Beat in the melted butter, egg, buttermilk, lemon zest and almond extract.
• spoon this over the fruit leaving about 1 inch of fruit uncovered around the sides.
• sprinkle the flaked almonds over the top and bake until the fruit is bubbling and the pudding is browned, about 40 minutes.

Steps:

• Line a large baking sheet with foil, then lightly oil foil.
• Cook sugar with salt in a dry 10-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Immediately remove from heat and stir in almonds with a wooden spoon, then quickly pour onto baking sheet, spreading out mixture with back of spoon before it hardens.
• Cool praline on baking sheet 5 minutes, then break into large pieces. Put praline pieces in a heavy-duty sealable plastic bag and break into smaller pieces with a rolling pin.
• Bring jam, water, and lemon juice to a boil, stirring, over moderate heat. Add 1 1/2 cups blueberries and simmer until berries burst, 8 to 10 minutes. Add remaining 1 1/2 cups blueberries and simmer, stirring gently, just until heated through, about 2 minutes. Remove from heat and stir in almond extract.
• Top scoops of ice cream with warm blueberry sauce and praline.

Steps:

• In a small saucepan, combine the cornstarch and sugar. Stir in water cook and stir until thickened and clear. Remove from the heat stir in lemon juice. Cool. In a mixing bowl, whip the cream fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combined. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. Bake at 350° for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.© Copyright Reiman Publications, 1993-1997

Steps:

• In a large bowl, blend together milk, egg, sugar, vanilla and cinnamon. Set aside. dump the bread cubes in the bowl and let soak for a few minutes. Place this mixture into a greased 8x8x2-inch baking dish; sprinkle with blueberries.
• Bake at 350°F for 1 hour or until set. Serve warm with caramel sauce.
• To make caramel sauce; heat milk and caramels until caramels are melted, stirring frequently.

Steps:

• Beat the egg whites until stiff, set aside.
• Mix the cornstarch with ¼ cup of milk to make a smooth paste, then beat in the egg yolks.
• Combine the remaining milk, cream, sugar and almonds in a saucepan and bring up to boiling point; remove pan from the heat and stir in the cornstarch mixture.
• Return to the heat and cook for 5 minutes on a low heat, stirring constantly.
• Remove pan from heat and stir in rum; allow to cool slightly before next step.
• Using a metal spoon, fold in the beaten egg whites; pour dessert into a serving dish and chill.
• SPECIAL NOTE: This dessert contains uncooked egg whites and therefore may not be suitable for some people e.g. pregnant women or the infirm.

Steps:

• Dough:.
• Finely chop almonds in a food processor. Add 3/4 cup sugar and process until very finely ground. Add the flour and pulse until combined. Add the butter and pulse until the dough begins to come together. Transfer dough to a work surface and knead briefly until smooth.
• Heat oven to 400°F
• Divide dough into 32 equal pieces, about 1 ounce each. Press each dough piece into the bottom and sides of a 2-ounce baking tin (1 7/8" x 1 3/8"). Trim edges of each dough mold and place molded pastry crusts on a large rimmed baking sheet lined with parchment paper; refrigerate for 30 minutes. Prick the bottom of each pastry crust with a fork and bake until golden and set, 12-14 minutes. Transfer to a wire rack and let cool completely.
• Berry Sauce:.
• Heat remaining sugar, lingonberries or raspberries, and orange juice in a 1-quart saucepan over medium heat. Cook, stirring frequently, until berries break down and sugar dissolves, 10 minutes; set aside to let cool completely.
• Cream:.
• In a large bowl, whisk the heavy cream until soft peaks form; slowly add vanilla sugar to cream and beat until stiff peaks form. Refrigerate until ready to use.
• Assembly:.
• Fill each cooled pastry crust with a heaping tablespoon of the whipped cream and top with a teaspoon of the berry sauce.