Almond brine with brittle and raspberry sauce

Ingredients

Directions

1. 1

   Roast 50 g almonds in a pan without fat and take them out. Caramelise 50 g sugar in a pan over medium heat. Stir in remaining almonds. Spread almond brittle on a lightly greased piece of aluminium foil and let it cool down.

2. 2

   Stir 8 tablespoons of milk, remaining sugar and pudding powder until smooth. Bring the remaining milk to the boil in a small pot. Remove from the heat and stir in the pudding powder. Simmer again at medium heat for 1-2 minutes, stirring continuously.

3. 3

   Stir in roasted almonds and fill the pudding evenly into four pudding moulds that have been rinsed with cold water. Put in a cool place for about 5 hours. Puree the raspberries, lemon juice and vanillin sugar with a blender.

4. 4

   Chop the brittle roughly. Put a blob of raspberry puree on four plates. Turn out a pudding on each plate. Sprinkle with brittle and serve decorated with lemon balm as desired. Serve the rest of the raspberry puree separately.