RASPBERRY AND GINGER PUDDING WITH MALLOW FLOWERS
Ingredients for 4-6 people
150 g hazelnuts
1 l vanilla flavoured rice milk
2 sachets of vanilla flavoured sugar-free organic pudding mix
2-3 tbsp maple syrup
A pinch of ground ginger
500 g raspberries for the compote
300 g raspberries for garnishing
Mallow flowers for decoration
qb = quanto basta
Cc = cucchiaio
cc = cucchiaino
pz = pizzico
Blend 150 g hazelnuts with 1 litre vanilla flavoured rice milk, pour into a saucepan, add 2 sachets pudding mix and bring to the boil slowly, stirring constantly. Add 2-3 tablespoons maple syrup and a pinch of ground ginger, allow to cool slightly and blend again, this time with 500 g fresh raspberries. Pour the mixture into a hermetically-sealing mould and chill in the fridge for 6 hours. Serve the pudding decorated with raspberries and a few mallow flowers.
Recipe taken from “Ludovica e la foresta dei cristalli di zucchero” by Dr. Paola Reverso, doctor, freelance journalist and president of the Il Me+Te association, published by Cibele Edizioni.