A classic Turkish milk pudding thickened with ground almonds, chilled in bowls and topped with more almond. A gluten-free, light finish to a meal.
Ingredients
Instructions
- 1
Soak the almonds in boiling water for 5 minutes, slip off the skins, pat dry and grind to a fine powder in a food processor; set aside 15 g for topping.
- 2
Whisk the cold milk, sugar, rice flour and cornstarch in a saucepan until smooth; add the rest of the ground almonds.
- 3
Cook over medium heat, stirring constantly, for 15-20 minutes until the pudding is thick enough to coat the back of a spoon.
- 4
Divide among four bowls and press plastic wrap onto the surface so no skin forms.
- 5
Once at room temperature, chill for at least 3 hours (not included in the total time); sprinkle with the reserved almonds to serve.
Nutrition
Per serving
| Calories | 298 kcal |
|---|---|
| Protein | 8 g |
| Carbs | 40 g |
| Fat | 12 g |
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