Baltic-Inspired Almond Pudding

Ingredients

While the original Turkish Keşkül is traditionally made with pistachios, this Baltic adaptation replaces them with almonds, which are more commonly found in the Baltic region. Additionally, Baltic honey and a touch of cardamom are added to infuse the pudding with the flavors of the Baltic cuisines. The use of crushed Baltic amber as a garnish adds a unique touch, paying homage to the region's rich cultural heritage. We alse have the original recipe for Keşkül, so you can check it out.

• 1 cup (240ml) almond milk 1 cup (240ml) almond milk
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (60g) Baltic honey 1/4 cup (60g) Baltic honey
• 1/2 cup (50g) ground almonds 1/2 cup (50g) ground almonds
• 2 tablespoons (30g) cornstarch 2 tablespoons (30g) cornstarch
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• Crushed Baltic amber, for garnish Crushed Baltic amber, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 20g, 12g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the almond milk, heavy cream, and Baltic honey. Heat over medium heat until it starts to simmer.
2. 2.
   In a separate bowl, whisk together the ground almonds, cornstarch, and cardamom powder. Gradually add this mixture to the simmering milk mixture, whisking constantly.
3. 3.
   Continue cooking and whisking until the mixture thickens to a pudding-like consistency, about 5-7 minutes.
4. 4.
   Remove the saucepan from heat and let the pudding cool slightly.
5. 5.
   Divide the pudding into individual serving bowls or glasses and refrigerate for at least 2 hours, or until set.
6. 6.
   Before serving, sprinkle a pinch of crushed Baltic amber on top of each pudding as a garnish.

Treat your ingredients with care...

• Almond milk — Make sure to use unsweetened almond milk for a balanced sweetness in the pudding.
• Baltic honey — Opt for a high-quality Baltic honey to enhance the unique flavors of the dish.
• Ground almonds — You can either purchase ground almonds or grind whole almonds in a food processor until finely ground.
• Crushed Baltic amber — Use a mortar and pestle to crush Baltic amber into small granules for a beautiful and aromatic garnish.

Tips & Tricks

• For a more pronounced Baltic flavor, you can infuse the almond milk with a few crushed cardamom pods before heating it.
• If you prefer a smoother texture, strain the pudding mixture through a fine-mesh sieve before refrigerating.
• Experiment with different types of Baltic honey to discover unique flavor profiles.
• Serve the pudding chilled for the best taste and texture.
• Add a sprinkle of crushed Baltic amber just before serving to enhance the visual appeal.

Serving advice

Serve the Baltic-Inspired Almond Pudding chilled in individual bowls or glasses. For an elegant touch, garnish each serving with a mint leaf or a sprinkle of ground cinnamon.

Presentation advice

To elevate the presentation, consider serving the pudding in small glass jars or ramekins. Layer the pudding with crushed amaretti cookies or toasted almond flakes for added texture and visual appeal. Finish with a drizzle of Baltic honey and a dusting of cardamom powder.