Bitter Almond Pudding with Chocolate Topping

For the bitter almond pudding with chocolate topping, soak the gelatin sheets in cold water for about 5 minutes.

Bring whole milk, sugar and the pulp of the vanilla bean to a boil in a saucepan, stirring constantly. Simmer gently for about 3 minutes.

Then place the saucepan in a baking dish with cold water to cool the mixture more quickly. Squeeze the gelatin leaves and add them to the milk mixture along with the amaretto. Mix everything together well.

Allow to cool to room temperature for about 30 minutes, stirring constantly. Then place in the refrigerator for about 15 minutes.

In the meantime, place the amarettini in a freezer bag and coarsely crush with a pastry roller.

Whip the cream until stiff and add the amarettini crumbs. Remove the milk mixture from the refrigerator and mix in the whipped cream and amarettini mixture.

Pour into dessert glasses and refrigerate for at least 5 hours.

Just before serving, pour some chocolate sauce on the pudding, put whipped cream in a piping bag with a star nozzle and squirt decoratively on the pudding and finally add a few drops of chocolate sauce on top.

Preparation Tip:

If desired, sprinkle the pudding with a few amarettini crumbs before serving.

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