Sunday, March 6, 2011

Almond Milk Pudding

1-1/3 cups blanched almonds
4-1/2 cups water, divided
1/4 cup pure maple syrup
2 tablespoons grated lemon zest
2/3 cup kudzu powder
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
Warm blueberry preserves to taste
Sliced almonds, toasted, to taste

Place blanched almonds in a food processor and grind to a flour-like consistency.
Add 3 cups water and blend until smooth.
Pour almond milk into a medium saucepan over medium-high heat and bring to a low boil. Reduce heat and simmer for 5 minutes.
Strain almond milk through a fine-mesh sieve and place the almond pulp in the food processor.
Add 1 cup of the warm almond milk to the food processor and blend again. Strain through the fine-mesh seive and discard pulp this time.
Place all of the almond milk in the saucepan over low heat and bring to a low simmer.
In a small bowl, whisk together remaining water, maple syrup, lemon zest, and kudzu until smooth.
Whisk kudzu mixture into almond milk and continue to whisk until smooth and thickened. Stir in vanilla and almond extracts.
Pour pudding into 8 dessert cups and top with bluberry preserves and toasted almonds. Serve warm or chilled.


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