16th-century almond pudding
A traditional almond pudding dating back to the 16th century, reimagined for modern tables.
This almond pudding is an original recipe dating back to the 16th century. Inspired by a cookbook written by Marx Rumpolt, a famous German chef, this recipe was likely created for the Archbishop of Mainz. Here’s how to make it.
Ingredients and directions
- Prep time15 min
- Cook time30 min
- Resting30 min
- Total1 hr 15 min
- DifficultyMedium
- Cooking methodstove
Ingredients
people
- $2.56
- $0.76
Directions
- Boil the water and allow the fish gelatin to dissolve in it.
- Mix the almond puree with a portion of grape juice until you reach a liquid consistency. ≈ 4 min
- Then, add the remaining grape juice, honey, and water containing the dissolved fish glue. ≈ 3 min
- Let it simmer gently for a while, stirring occasionally.
- Pour une consistence ferme, pour this into a mold and let it cool.
🎬 Have a video of this recipe? Suggest a YouTube link
✏️ A mistake, an idea for this recipe? Suggest a correction
Reviews (0)
Rate this recipe Be the first to rate it!
Have you tried this recipe? Sign in to leave your review and rating.
You need to be a member to suggest a correction. Sign up for free, or sign in: you will then be able to report a mistake or suggest an improvement, and Axelle will read it.
Create a free account Sign in
You will come straight back to this recipe afterwards.