Peaches & Cream Pudding with Amaretto, Mascarpone, and Almonds
Peaches & Cream Pudding with Amaretto, Mascarpone, and Almonds
Ingredients
For the Crust
- 200 g almond flour
- 50 g granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons butter, melted
For the Filling
- 1 egg yolk, large
- 100 g granulated sugar
- 1/4 teaspoon salt
- 30 g cornstarch
- 400 ml milk
- 1 teaspoon vanilla extract
- 2 tablespoons amaretto
- 250 g mascarpone
For the Topping
- 2-3 peaches
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar
- 1/2 cup heavy cream
- 1 tablespoon granulated sugar
- 1 tablespoon amaretto
- as needed almonds, for garnish
Instructions
- 1
To make the crust, combine the almond flour, 50g granulated sugar, and 1/4 teaspoon salt in a medium bowl. Pour in the 6 tablespoons of melted butter and mix thoroughly until the mixture resembles coarse crumbs.
⏱️ 5 min
- 2
Press the almond flour mixture evenly into the bottom of a 23cm springform pan. Place the pan in the refrigerator to chill while you prepare the filling.
⏱️ 5 min
- 3
For the filling, whisk together the large egg yolk, 100g granulated sugar, 1/4 teaspoon salt, and 30g cornstarch in a medium saucepan until well combined and smooth.
⏱️ 2 min
- 4
Gradually whisk in the 400ml milk into the egg yolk mixture until completely smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens significantly and begins to bubble. This should take about 5-7 minutes.
⏱️ 7 min
- 5
Remove the saucepan from the heat. Stir in the 1 teaspoon vanilla extract and 2 tablespoons amaretto. Let the mixture cool slightly for about 5 minutes.
⏱️ 5 min
- 6
Add the 250g mascarpone to the slightly cooled filling mixture and whisk vigorously until the filling is completely smooth and free of lumps.
⏱️ 3 min
- 7
Pour the prepared filling evenly over the chilled crust in the springform pan. Return the pan to the refrigerator and chill for at least 4 hours, or preferably overnight, until the pudding is fully set.
⏱️ 5 min
- 8
While the pudding chills, prepare the peaches. Slice the 2-3 peaches into desired pieces. In a bowl, gently toss the sliced peaches with 1 tablespoon lemon juice and 1 tablespoon granulated sugar.
⏱️ 5 min
- 9
In a separate clean bowl, whip the 1/2 cup heavy cream with 1 tablespoon granulated sugar and 1 tablespoon amaretto until soft peaks form.
⏱️ 3 min
- 10
Once the pudding is completely set, carefully remove it from the springform pan. Arrange the sliced peaches attractively on top of the pudding. Pipe or spoon the amaretto whipped cream over the peaches.
⏱️ 5 min
- 11
Garnish with almonds before serving.
⏱️ 1 min
Kitchen Tools
Peaches & Cream Pudding with Amaretto, Mascarpone, and Almonds
For the Crust
- 200 g almond flour
- 50 g granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons butter, melted
For the Filling
- 1 egg yolk, large
- 100 g granulated sugar
- 1/4 teaspoon salt
- 30 g cornstarch
- 400 ml milk
- 1 teaspoon vanilla extract
- 2 tablespoons amaretto
- 250 g mascarpone
For the Topping
- 2-3 peaches
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar
- 1/2 cup heavy cream
- 1 tablespoon granulated sugar
- 1 tablespoon amaretto
- as needed almonds, for garnish
Instructions
- 1
To make the crust, combine the almond flour, 50g granulated sugar, and 1/4 teaspoon salt in a medium bowl. Pour in the 6 tablespoons of melted butter and mix thoroughly until the mixture resembles coarse crumbs.
⏱️ 5 min - 2
Press the almond flour mixture evenly into the bottom of a 23cm springform pan. Place the pan in the refrigerator to chill while you prepare the filling.
⏱️ 5 min - 3
For the filling, whisk together the large egg yolk, 100g granulated sugar, 1/4 teaspoon salt, and 30g cornstarch in a medium saucepan until well combined and smooth.
⏱️ 2 min - 4
Gradually whisk in the 400ml milk into the egg yolk mixture until completely smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens significantly and begins to bubble. This should take about 5-7 minutes.
⏱️ 7 min - 5
Remove the saucepan from the heat. Stir in the 1 teaspoon vanilla extract and 2 tablespoons amaretto. Let the mixture cool slightly for about 5 minutes.
⏱️ 5 min - 6
Add the 250g mascarpone to the slightly cooled filling mixture and whisk vigorously until the filling is completely smooth and free of lumps.
⏱️ 3 min - 7
Pour the prepared filling evenly over the chilled crust in the springform pan. Return the pan to the refrigerator and chill for at least 4 hours, or preferably overnight, until the pudding is fully set.
⏱️ 5 min - 8
While the pudding chills, prepare the peaches. Slice the 2-3 peaches into desired pieces. In a bowl, gently toss the sliced peaches with 1 tablespoon lemon juice and 1 tablespoon granulated sugar.
⏱️ 5 min - 9
In a separate clean bowl, whip the 1/2 cup heavy cream with 1 tablespoon granulated sugar and 1 tablespoon amaretto until soft peaks form.
⏱️ 3 min - 10
Once the pudding is completely set, carefully remove it from the springform pan. Arrange the sliced peaches attractively on top of the pudding. Pipe or spoon the amaretto whipped cream over the peaches.
⏱️ 5 min - 11
Garnish with almonds before serving.
⏱️ 1 min