Ice cream and chilled desserts
This Tunisian almond pudding is made by cooking almond flour and starch with milk, then scenting it with orange blossom water. Served cold and topped with toasted almonds and cinnamon, it is a fragrant chilled dessert.
Whisk the almond flour and cornstarch with the cold milk in a saucepan until smooth and lump-free.
Set the saucepan over low heat and add the sugar. Cook for 20 minutes, stirring constantly, until thickened.
Remove from the heat and stir in the rose water. Divide the hot pudding among individual serving bowls.
Cover the bowls with plastic wrap and chill in the refrigerator for at least 1 hour, until the pudding is set.
Sprinkle the chilled pudding with the chopped raw almonds and cinnamon, then serve.
After spooning the pudding into bowls, cover with plastic wrap briefly dipped in hot water and chill in the refrigerator for at least 1 hour; cutting it sooner may leave it runny. Allergens: contains milk and dairy products, and almonds (tree nuts).
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