Matcha Almond Pudding

Описание: Bouncy and creamy matcha almond pudding.
 
Ingredients
Pudding
• 400 g heavy cream
• 50 g raw almonds
• 200 ml water
• 100 g sugar
• 8 g gelatin sheets, unflavored
• 6 g matcha powder, sifted
• 1 Tbsp vanilla extract
• Neutral oil, for greasing
 
Matcha Syrup
• 100 g sugar
• 50 ml water
• 6 g matcha powder, sifted
 
Instructions
Pudding
1. Lightly grease small pudding molds with neutral oil and set aside.
2. Blend the almonds with the water until completely smooth. Strain through a fine mesh sieve or nut milk bag, pressing well to extract the liquid.
3. Soak the gelatin sheets in cold water for about 5 minutes, until softened.
4. In a saucepan, combine the heavy cream, freshly made almond milk, sugar, sifted matcha, and vanilla extract. Heat gently, stirring until the sugar is fully dissolved. Do not boil.
5. Remove from the heat and let cool for about 5 minutes.
6. Squeeze excess water from the gelatin sheets and add them to the warm mixture, stirring until fully dissolved.
7. Pour the mixture into the prepared molds or cups.
8. Refrigerate for about 5 hours, or until fully set.
9. To unmold, dip the bottom and sides of the mold briefly in hot water, then invert onto a serving plate.
 
Matcha Syrup
1. Combine the sugar, water, and matcha powder in a saucepan.
2. Bring to a boil and simmer for 3 minutes, stirring until fully dissolved.
3. Remove from the heat and let cool completely.
4. Spoon the syrup over the pudding just before serving.
 
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