Description
Taking it back to the early ages of dessert.
Ingredients
Scale
For the pudding:
- 1 tsp agar powder + ¼ cup almond milk
- 1 short cinnamon stick
- 3 cups almond milk
- 2 tbsp sugar
- ½ tsp rose water
- ½ tsp vanilla extract
For the toppings:
- Mexican Pinon nuts, toasted (you can use pine nuts as a substitute)
- 2 matzah toffee sheets, broken into chunks
- Preserved orange, sliced
- 6 tbsp pomegranate syrup (1 tbsp per glass); you can add fresh seeds as well
- 2 apricots, cut into quarters
Instructions
- Place six small crystal glasses on a tray.
- In a small bowl, combine the agar powder and the ¼ cup almond milk.
- Place the cinnamon stick and sugar in a pan and pour over the remaining 3 cups of almond milk. Stir, and bring to a boil.
- Once the almond milk is boiling, pour in the agar mixture and lower the heat. Stir constantly for about 3 minutes. Add the rose water and vanilla. It will thicken slightly but look runnier while it’s hot. As it cools down it will thicken more.
- Remove the cinnamon stick and pour the manjar blanco into the glasses; try to avoid touching the edges. Let them cool at room temperature without moving them.
- Once they are cooled, you can place them in the fridge for a firmer consistency (or if you’d prefer it chilled, which is recommended).
- Decorate the top of the manjar blanco with any of the toppings and serve.