Almond Milk Dessert with pistachios and chocolate

Almond Milk Dessert with pistachios and chocolate

By 08/09/2014

It is Monday and time to have something sweet!

Over the weekend I made this nut-rich almond's milk dessert  similar to a French blancmange. It has a light, almost jelly-like consistency and it is suitable for vegetarians and for people who are lactose-intolerant (so many these days!).

I have added a vanilla pod for a more perfumed flavour and drizzled it with dark chocolate which seems to go rather nicely with the crunchy bite of the nuts.

If you don't like almond's milk you can use ordinary cow's milk and add a dash of liquor to it or a tbsp of orange extract for an aromatic flavour.

If you don't have a ring mould you can use any mould you like. A plum cake tin would be perfectly suitable.

 

  • Prep Time : 30 min + resting minutes
  • Cook Time : 25 minutes

Ingredients

Instructions

Put the cornstarch in a saucepan and pour half of the almond's milk; stir well until you get a smooth consistency. Add 150 g of sugar and the remaining almond's milk.

Wash the lemon, peel the zest and add it to the mixture; make an incision along the vanilla pod and scrape the seeds off with a knife. Add the seeds and the vanilla pod to the mixture. Bring to the boil and cook for 12-15 minutes until the mixture has thickened well and it is smooth. Keep stirring all the time. When it is cooked remove the lemon zest and the vanilla pod.

stirring the mixture

Bring some water to the boil then throw the pistachios and almonds into the boiling water. Blanch them for a couple of minutes then drain in a colander. Pat dry with a tea towel and rub the nuts with it so that their skins will be removed

blanched pistachios almonds

Chop finely 2/3 of the nuts. Toast the pine nuts a little in a pan

chopping nuts

Add the whole pistachios and the pine nuts to the mixture and stir well

adding nuts

Wet your mould with cold water and pour the mixture in it. Level it well with a spoon and let it cool down a little. Cover with cling film and put in the fridge to set for 6 hours

in the mold

Melt the chocolate over a saucepan of boiling water then dip half of the blanched almonds in it. Lay them over a sheet of baking paper to dry out

dipping into chocolate

After 6 hours take the cake out of the fridge and turn it upside down over a plate and release the dessert. You can quickly dip the mould into warm water to facilitate this operation.

Sprinkle with the remaining chopped nuts. Drizzle the remaining melted chocolate over it and decorate with the chocolatey almonds all around it.

almonds pistachios dessert

I am entering this into "Bake of the Week" kindly hosted by Casa Costello and into "Recipe of the Week".

Casa Costello  Link up your recipe of the week

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11 Responses to Almond Milk Dessert with pistachios and chocolate

    • Alida

      Hi Angie, it is a light dessert, almost like a jelly. An interesting texture and quite pleasant. The chocolate adds some richness to it and goes well with it.

  1. Dottie Sauchelli Balin

    Dear Alida,
    Looks so beautiful with the nuts and the chocolate…I have never had this type of cake before…Must try it as it looks very interesting. The only type of pan I have would be a cheese cake pan, would that work? If not it gives me an excuse to buy a new pan…I like the one you used it has the handles on the side. Great ingredients and my whole family loves pistachios, pine nuts, and almonds. This would be a big hit just because of the nuts. I like the idea of it being a different texture. Thanks for sharing… Have a great week dear friend….
    Dottie 🙂

    • Alida

      Thank you Dottie. Any pan would do really. Have a good week x

  2. Casa Costello

    Ooh Alida, this looks so interesting – with those chocolate almonds it is just beautiful! Thanks so much for joining in with #Bakeoftheweek again x

  3. la cucina di Molly

    Ciao Alida, rieccomi dopo una prolungata pausa estiva, …e già sono diventata nonna di una bellissima bimba e ne sono felice! Quante belle ricette hai preparato, me le guarderò con calma! Golosissimo questo dessert con la frutta secca, mi piace molto, complimenti! Un abbraccio!

    • Alida

      Grazie cara mi sei mancata. Finalmente eccoci qui di nuovo a preparare nuove e golosissime ricette. Bentornata!

  4. Pingback: Sweet Chilli Oat Biscuits - Bake of the Week - Casa Costello

  5. Kate - Gluten Free Alchemist

    That looks so pretty Alida. And very delicious too! I love the contrast of the nuts against the chocolate against the milk pud….

  6. Francesca Catanuso

    Beautiful little bundt! I’m interested to taste that texture you described.

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