This is quite a peculiar year for many reasons. The pandemic turned our life upside down, and from now on whenever we make a reference to anything, we’ll just acknowledge a before and after. Many of us are striving to go back to their life before, this meaning going out, seeing friends, go clubbing perhaps.
In June Italians usually start discussing about their upcoming summer holidays, and this too is a way to go back to before. We would all need a good vacation. A vacation from fear, sadness, from the signs that lockdown left on us. Mid June is also generally acknowledged to sign the beginning of the swimsuit season, the beginning of the harshest dietary restrictions to fit in the bikini of twenty years before.
I wish everyone could finally fit in their own bikinis, and go back to our wonderful Italian beaches, and for this I am leaving you a low calories dessert to indulge on after lunch or dinner.
The almond puddings with strawberry coulis (but you could use raspberries, or any other berry) are also gluten and dairy free, so they’er perfect for vegans and for most of the people suffering from food allergy. They’re ready in no time at all, so no more excuses for this – you’ve got to try them!
500 gr almond milk
30 gr almond flour (or almonds)
90 gr caster sugar
50 gr corn starch
50 gr strawberry jam
Juice of one small lemon
Heat the almond milk in a casserole.
In the meantime, put into a bowl the dry ingredients – that is almond flour, corn starch and sugar.
If you use almonds, you should finely chop them in your food processor with the sugar, then add them to the corn starch
As soon as the milk starts simmering, pour it onto the dry ingredients, and mix well to avoid lumps.
Use a hand whisk, if you have one.
Pour the mixture into the casserole again, and cook for a few minutes, until it starts thickening.
That then the casserole off the heat, and pour the mixture into the moulds of your choice.
Let them cool down a bit then put them into the refrigerator for at least three hours.
You can now prepare the coulis. Punt the jam into the blender jar together with the lemon juice (filtered) and blend it for a few seconds.
Put the strawberry sauce on top of your almond puddings and serve.