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Diego Marroquín

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Recipe

Almond Pudding Fruit

2h
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Have fun making this colorful and sweet fruity almond pudding.
Learn more about Diego Marroquín

Ingredients

5 portions
  • 1 tablespoon almond extract
  • tangerines, in segments
  • 1 can pineapple, in pieces
  • 2 tablespoons Water
  • 1 on gelatin
  • 1/2 cups sugar
  • 1 1/4 cups Water, cool
  • 3/4 cups evaporated milk

Preparation

Drain pineapple and mandarin.
In a small bowl, mix 2 tablespoons of water and gelatin. Let it rest 1 minute.
In a small pot mix the sugar, 1 cup and a quarter of water, milk and gelatin. Cook and stir over medium high heat until the mixture boils. Remove the casserole from the heat and add, stirring, the almond extract.
Pour the mixture into a square baking dish. Refrigerate about 2 hours or until the mixture sets.
To serve, cut the pudding into 16 squares. With a spoon, put the mandarin segments and the pineapple pieces in 8 small bowls. Cover each with 2 squares of pudding.
Store the remaining pudding in the refrigerator.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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