The Peach and Almond Milk Pudding is delicious and refreshing, perfect when the heat becomes overwhelming, and for people with various intolerances. Excellent not only at the end of a meal but also as a snack and ideal for children. Although you see pistachio granules in the photo, which isn’t bad at all, I recommend sprinkling it with sliced almonds. When I made this recipe, I thought I had them in the pantry, but I realized they had all been eaten by my husband. If you don’t like peaches, no problem, make it with your favorite fruit using the same procedure. As for the sweetener, taste the pudding before adding the thickener, as the sweetness can vary depending on your choice. It will also depend on your taste preferences.
If you like puddings, don’t miss the upcoming recipes:
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 4/6 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 14 oz ripe nectarines, pitted
- 7 oz almond milk
- 2 tbsps agave syrup/honey/barley malt
- 4 g agar agar
- as needed sliced almonds/pistachio granules
Tools
- 1 Immersion Blender
- 4 Molds
- 1 Saucepan
- 1 Container
- 1 Hand Whisk
How to Make Peach and Almond Milk Pudding
Wash the nectarines thoroughly, dry them, cut them into pieces, and place them inside a tall container.
Add the agave syrup, almond milk, and blend finely with the immersion blender.
Pour the mixture into a saucepan, add the agar agar, and mix with a hand whisk so that the natural thickener dissolves well.
Put on moderate heat, and as soon as it starts to boil, stirring continuously, count 3 minutes of cooking.
After this time, pour the mixture into molds, level it, and let it cool down.
Once at room temperature, cover them with plastic wrap and chill in the refrigerator for at least 4 hours.
Serve your Peach and Almond Milk Pudding by turning it over onto a plate and decorating it with thin peach slices and sliced almonds.
Tips, Variations, and Storage
The pudding can be stored in the refrigerator for 2 or 3 days, but always covered with plastic wrap.
If you don’t like peaches, you can always use your preferred fruit because it will surely be delicious.
You can also make this pudding with cow’s milk if you are neither vegan nor intolerant.
Did you like my Peach and Almond Milk Pudding recipe? Follow me on Facebook, Instagram, and Pinterest to not miss any updates!!
