Ingredients

• 750 g almond milk
• 450 g grains of strawberry grapes
• 400 g fresh cream
• 350 g sugar
• 200 g peeled almonds
• 100 g corn starch
• 90 g amaretto liqueur
• 15 g edible gelatine in sheets

For the almond pudding recipe, soak the gelatine in cold water. Blend the almonds with almond milk, then strain the mixture into a sieve lined with gauze. Add the cream, 200 g of sugar, the amaretto liqueur to the liquid and mix. Pour everything into a saucepan. Take 150 g of liquid and use it to dilute the corn starch in a small bowl.
Bring almond milk and cream to the boil, then add the diluted starch out of the heat. Bring back to the boil, turn off and melt the gelatine, squeezed. Brush the mold with a little liqueur and pour the pudding. Let it cool, then put it in the refrigerator for at least 4 hours.
FOR THE SAUCE: Cook the grapes in a casserole with 150 g of sugar. Cook them for about 10-15 minutes, until they are partially undone, creating a liqueur sauce. Garnish the pudding with the sauce
and complete it with other fresh grapes.

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