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Almond Milk Pudding Shots

November 13, 2020

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Ingredients

3 ¼ cups of Epigamia Almond milk (Unsweetened)

¾ cup dairy-free whipped cream

2 spoons of jaggery (or 2 tablets of stevia)

½ cup cornstarch

2 teaspoons orange blossom water (to taste)

1 teaspoon rose water (to taste)

2 tbsp rose syrup concentrate

¼ cup water

2 teaspoons (5g) cornstarch

2 teaspoons (10g) unsalted vegan butter

1 cup (about 100g) unsalted pistachios, finely chopped

A small chunk of jaggery (or 1 tablet stevia)

½ teaspoon orange blossom water

Directions

1In a medium saucepan, whisk together Epigamia unsweetened almond milk, dairy-free whipped cream, jaggery/stevia, and cornstarch until the cornstarch has dissolved completely without any visible lumps.

2Set the saucepan over medium-high heat and bring to a full boil, whisking constantly. Continue to boil for a few more seconds until the mixture thickens and large bubbles form around the surface.

3Remove the saucepan from the heat and whisk in the orange blossom and rose water.

4Pour into cups and refrigerate uncovered until the surface has begun to set for about 20 minutes. Meanwhile, prepare the Rose Syrup topping.

5In a small saucepan, off the heat, whisk together the rose syrup concentrate, water, and cornstarch until well combined.

6Set the saucepan over medium-high heat and bring to a full boil, whisking constantly, until the mixture thickens and large bubbles form around the surface.

7Remove the saucepan from the heat and spoon a thin layer of the rose topping over the surface of each pudding cup, tilting the cup to cover evenly.

8Refrigerate until set and cold; for about 2 hours or overnight.

9In a medium skillet, over medium-high heat, melt vegan butter and add in the pistachios. Saute the pistachios in vegan butter, stirring frequently, until it is just beginning to toast. Add in the jaggery and stir until melted and lightly caramelized around the pistachios. Off the heat, then add in the orange blossom water. Transfer to another bowl, and allow to cool completely.

10Spoon the pistachio topping evenly over the cooled pudding cups. Serve right away or refrigerate for 2-3 hours.