A lovely and delicate dessert of almond milk puddings, offset with a crunchy homemade sesame praline.
- 60 g blanched almonds
- 500 ml (2 cups) milk
- 2 tbsp caster sugar
- 1 tsp vanilla extract
- 3 titanium-strength gelatine leaves (see Note)
- 250 ml (1 cup) thickened cream
- 1 tsp almond extract
- candied ginger (see Note) or crystallised ginger, to serve
- 1 tbsp each black and white sesame seeds
- 220 g (1 cup) caster sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Infusing time 1 hour
Chilling time 3 hours
Place almonds, milk, sugar and vanilla in a small saucepan over medium heat. Bring almost to the boil, then remove from heat. Set aside to infuse for 1 hour.
Soak gelatine in cold water for 5 minutes. Meanwhile, bring remaining 250 ml of the milk mixture to a simmer in a clean pan over medium heat. Remove from heat. Squeeze out excess water from gelatine and add to the hot milk mixture, stirring until dissolved.
Stir in the remaining milk mixture along with the cream and almond extract. Strain into a jug, then divide among 6 x 125 ml ramekins or bowls. Cool to room temperature, then refrigerate for 3 hours or until set.
Meanwhile, to make praline, grease and line an oven tray. Toast sesame seeds with a pinch of salt in a frying pan over medium heat for 2 minutes or until lightly coloured. Set aside.
Place sugar and 80 ml water in a clean pan and stir over low heat for 2 minutes or until sugar dissolves. Increase heat to medium–high and cook for 5 minutes or until dark caramel in colour. Working quickly, add sesame seeds to caramel, then pour mixture over tray in a thin layer. Set aside at room temperature for 30 minutes, then break into pieces. Serve puddings with candied ginger and praline.
• Gelatine leaves are available from delis and specialist food shops.
• Candied ginger is from Asian food shops.
Photography Chris Chen