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16th-century almond pudding

16th-century almond pudding

Desserts

A traditional almond pudding dating back to the 16th century, reimagined for modern tables.

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Recipe from De Wikischim, Erik Baas, JopkeB and 1 other contributors, adapted by Recette de cuisine · · updated on

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This almond pudding recipe comes from the cookbook of the German cook, Marx Rumpolt (16th century), who likely prepared it for his master, the Archbishop of Mainz.

Ingredients and directions

  • Prep time15 min
  • Cook time30 min
  • Resting4 hr
  • Total4 hr 45 min
  • DifficultyMedium
  • Cooking methodSaucepan

Ingredients

6 people
  • $2.86
  • $0.74

Directions

  1. Bring the water to a boil and dissolve the fish gelatin in it.
  2. Thin the almond puree with some grape juice, then add the remaining grape juice, honey, and water to the gelatin. ≈ 4 min
  3. Bring to a simmer, stirring constantly.
  4. Pour: Pour, pour, pour

Equipment

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Before you start

Ingredients

  • Approximately 200g of almond puree
  • 70 cl of white grape juice
  • A little bit of liquid honey
  • 25 g of fish gelatin (ichthyocolle)
  • 30 cl of water

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