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    You are in: Home / Recipes / Norwegian Almond Cream With Blueberry Sauce (Mandel Pudding) Recipe
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    Norwegian Almond Cream With Blueberry Sauce (Mandel Pudding)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    evelyn/athens's Note:

    A traditional almond flavoured Norwegian pudding with a luscious blueberry sauce.

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    Units: US | Metric

    For the pudding

    • vegetable oil, for greasing
    • 85 g ground almonds
    • 115 g golden granulated sugar
    • 1 teaspoon almond essence (extract)
    • 284 ml extra thick double cream
    • 300 ml jersey milk
    • 4 sheets gelatin

    For the blueberry sauce

    To serve

    • 1 tablespoon Amaretto (almond liqueur)
    • 284 ml extra thick double cream
    • 1 tablespoon sliced almonds, toasted


    1. 1
      For the pudding: lightly grease a 500ml ring mould. Put the almonds, sugar and almond essence in a large saucepan over a low heat. Stir in the cream and milk and stir until the sugar has dissolved. Increase the heat, bring it to the boil then remove from the heat.
    2. 2
      Leave the gelatine sheets to soak in a bowl of cold water for 5 minutes to soften, then squeeze the sheets and put them in a large bowl. Strain the milk mixture over the gelatine and stir until it has melted. Pour the mixture into the ring mould and leave it in the fridge overnight to set.
    3. 3
      For the blueberry sauce: put the blueberries, sugar and water in a pan over a gentle heat and stir to dissolve the sugar. Increase the heat and bring to a boil. Reduce the heat and simmer for about 5 minutes until the blueberries are soft -- mash them with a wooden spoon to help them on their way. Mix the cornflour with a tablespoon of cold water, then stir this into the blueberries. Cook until the compote thickens and remove it from the heat. Sieve it into a bowl, leave it to cool and then chill overnight.
    4. 4
      To serve: stir the amaretto into the thick cream and scatter it with the almonds. Take the pudding and compote out of the fridge and dip the ring mould in hot water for a few seconds. Tip the pudding out of it on to a serving plate, and accompany it with the blueberry sauce and amaretto cream.

    Ratings & Reviews:

    • on August 02, 2011


      I had some blueberries to use up and wanted to try something new that did not involve baking. This is a lovely recipe...very elegant and delicious. I do not have a gelatin mold so I used a spring-form pan but it was a bit too large because the custard resulted in a thin layer (my fault), although very tasty. I would recommend using an 8" diameter. I served the almond cream with the sauce and topped with fresh blueberries. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Norwegian Almond Cream With Blueberry Sauce (Mandel Pudding)

    Serving Size: 1 (272 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 734.3
    Calories from Fat 609
    Total Fat 67.7 g
    Saturated Fat 35.9 g
    Cholesterol 208.6 mg
    Sodium 93.1 mg
    Total Carbohydrate 26.2 g
    Dietary Fiber 4.6 g
    Sugars 9.6 g
    Protein 10.7 g

    The following items or measurements are not included:



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