1 Review

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!

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swissms August 02, 2011
Norwegian Almond Cream With Blueberry Sauce (Mandel Pudding)