Toasted Almond Pudding
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- dl milk
- g sugar
- g savoiardi (ladyfingers)
- g sweet almonds
- eggs
Instructions
- Peel, toast and pound the almonds to a fine powder.
- Cook the milk, sugar and crumbled ladyfingers with the almonds, then sieve.
- Add beaten eggs and set firm in a caramel-lined mould in a bain-marie; no aroma needed.
- May be chilled and topped with comfit cream or whipped cream.