uit: BCC/food by Gennaro Contaldo
500ml/18fl oz milk (soja)
1 tbsp plain flour
2 tbsp caster sugar
1 vanilla pod, halved lengthways, seeds removed
80ml/2½fl oz Amaretto (or other almond liqueur)
100g/3½oz dark chocolate, finely chopped
50g/2oz unsalted vegan butter
30g/1oz amaretti biscuits, crushed of Streusel maken
Kan warm of koud
Ipv Amaretti koekjes kan ook Streusel: in pannetje beetje boter smelten, amandelmeel en/of gehakte amandelen bruin laten worden, suiker erbij, laten carameliseren. Over pudding doen.
Warm the milk in a saucepan over a low heat.
Mix the flour, sugar and vanilla seeds in a separate saucepan until smooth, then whisk in the warm milk, a little at a time, until smooth. Place the pan onto the heat and cook over a gentle heat for 2-3 minutes, stirring continuously.
Whisk in the Amaretto liqueur and continue to whisk until the mixture thickens.
Remove the pan from the heat and stir in the chocolate and butter.
To serve, spoon the mixture into serving glasses and sprinkle over the crushed amaretti biscuits.