Norwegian Almond Cream With Blueberry Sauce (Mandel Pudding)

READY IN: 25mins
Recipe by evelynathens

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

Top Review by swissms

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!

Ingredients Nutrition

  • 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

  • 300 g blueberries
  • 115 g golden granulated sugar
  • 125 ml water
  • 1 tablespoon cornflour
  • To serve

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


  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. 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. 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. 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.

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