The recipe for white pudding with oat milk, almonds, and persimmons is a delicious vegan and gluten-free dessert that combines the creaminess of oat milk with the rich taste of almonds and the refreshing sweetness of persimmons.
The recipe for white pudding with oat milk, almonds, and persimmons is a delicious vegan and gluten-free dessert that combines the creaminess of oat milk with the rich taste of almonds and the refreshing sweetness of persimmons.
Add the cornstarch, sifting it through a strainer a little at a time while stirring continuously to prevent lumps from forming in the mixture.
Continue cooking over very low heat until the mixture thickens.
If lumps have formed, use a blender and, if necessary, resume cooking so that everything thickens well.
Pour into the glasses, let cool slightly, and then place them in the refrigerator for 2 hours before serving.
Meanwhile, already clean the persimmon and slice the almonds.
Finish the glasses with a layer of persimmon, add the roughly chopped almonds, and serve cold.
Molds or glasses
Maximum 1 day in the refrigerator
Italia
| Energy (kcal) | 87.44 |
| Carbohydrates (g) | 17.44 |
| of which sugars (g) | 9.9 |
| Fat (g) | 1.86 |
| of which saturates (g) | 0.2 |
| Protein (g) | 0.7 |
| Fibre (g) | 1.62 |
| Salt (g) | 0.06 |
