Bubbly from being whipped, and topped with a freshly picked strawberry
Simple and sweet is the best way to start spring. Something about the first fruits and vegetables of the season is just so perfect, I hardly want to touch them. Serving them with a simple dessert is the next best thing to chomping them down en solo.
These almond milk ramekins are delicate, delicious, and light. I discovered this recipe in a little book called “30 recettes de verrines” by Sylvie Aït-Ali, who adds morello cherries to each ramekin, making for a lovely presentation. Painless and easy to make, and can be paired with so many things, especially fresh fruit and a sandie cookie, it quickly became one of my favorite desserts. These creamy almond bombs can even pass as a luxurious breakfast.
If you don’t find almond milk at the grocery store, you can probably find it at a health food or organic food shop. In France my favorite brand is Perl’Amande. The ingredients are spring water, 6.5% almonds, rice syrup, corn syrup, agave syrup and salt. It is quite thick and creamy. You could always use regular milk and a tsp of almond extract as well.
6 ramekins of pudding cool before going into the fridge
adapted recipe for almond cream pudding from the book “30 recettes de verrines by Sylvie Aït-Ali
- 500 ml almond milk
- 70 g sugar
- 3 tbsp corn starch
- fruit for adding to the ramekins or serving on the side
In a saucepan using a whisk, mix together the sugar and corn starch. Add the almond milk and heat at medium, stirring often, until the mixture becomes thick. This will only take a few minutes. If you want it to have big bubbles like in my photos, whip with a whisk just after the pudding has thickened.
Pour into 6 ramekins and allow to cool slightly before covering and placing in the fridge.