Almond puddings with strawberry jam

Name: Almond puddings with strawberry jam
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: Almond milk 2.1 cups; Peeled almonds ¼ cup; Cornstarch 1.75 oz; Sugar 7 tbsp; Strawberry jam 3 tbsp; Lemons small 1; Berries to taste; Strawberries to taste; Mint to taste

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266

Calories per serving

Energy Kcal 266
Carbohydrates g 50.8
of which sugars g 37.5
Protein g 2.5
Fats g 5.9
of which saturated fat g 0.49
Fiber g 3.2
Sodium mg 4

Difficulty: Easy
Prep time: 5 min
Cook time: 10 min
Makes: 4 pieces
Cost: Average
Note + at least 2-3 hours of rest in the refrigerator

PRESENTATION

Recipe by
Rossella Cosentino

When you're really craving something light and creamy, almond pudding is a go-to on Italian tables. It’s not just delicious—this almond dessert is super quick to whip up, especially if you’ve got some strawberry preserves handy. Homemade or store-bought? Either way works. The preserves add a really really nice touch. So here's the thing: this dish reflects the practical side of Italian cooking—especially in places where saving time and flavor matters most. By using almond milk, it’s lactose-free, so everyone can enjoy the smooth, nutty goodness of an almond custard. Seriously good. It’s moist and cool—perfect for finishing off a fish or meat meal. No fuss, no fancy steps, and no extra cooking for the strawberry topping.

Thing is, in many Italian homes, simplicity is cherished. And listen, especially during the hot summer months when turning on the oven? Not happening. With this almond pudding, just chill it and add that sweet and tangy strawberry preserves on top before serving. It’s all about fresh flavors, letting the almonds shine while the fruit stays bright. In northern Italy, where almonds are a dessert staple, variations abound—sometimes with a hint of orange zest or swapping strawberries for other fruits. But look, the combo of a tender almond base and fruity topping is always a hit. Dress it up for guests or whip it up as a weeknight treat.

The silky texture of the almond custard combined with the quick strawberry topping makes this dessert a crowd-pleaser, and honestly, nobody misses the dairy. Serving this gives you a pretty, golden-white pudding with a pop of color and a burst of fresh fruit flavor. It’s special yet super super easy, capturing the essence of Italian home cooking. Which is great.

INGREDIENTS

266

Calories per serving

Ingredients for 4 puddings: Almond milk 2.1 cups (500 g); Peeled almonds ¼ cup (30 g); Cornstarch 1.75 oz (50 g); Sugar 7 tbsp (90 g); Strawberry jam 3 tbsp (60 g); Lemons 1 - small

for decoration: Berries to taste; Strawberries to taste; Mint to taste

Preparation

How to prepare Almond puddings with strawberry jam

To prepare almond puddings with strawberry jam, first put the almonds in a food processor 1, then blend them until you get a flour 2. Pour the corn starch into a sufficiently large saucepan 3,

the almond flour 4, and the sugar 5. Separately, in another saucepan, heat the almond milk 6.

In the meantime, stir the powders to combine them 7. When the milk is hot, pour it in little by little 8 and continuously mix with a whisk until everything dissolves 9.

Turn the heat back on and cook until the cream starts to thicken 10. Then lower the heat and cook for a few more minutes. Then transfer the still hot cream into pudding molds, preferably silicone 11. The cream is enough for 4 molds about 2.5 inches in diameter and 2 inches deep. Cover with plastic wrap 12 and refrigerate to set for about 2-3 hours.

After this time, prepare the sauce. Squeeze the lemon and keep the strained juice aside 13. Then pour the jam into a bowl 14, add the lemon juice 15

and blend everything with an immersion blender 16 until you get a smooth sauce 17. Then take the puddings and gently unmold them 18,

garnish with the strawberry jam sauce 19 and decorate with strawberries 20, mixed berries, and mint 21.

Storage

Almond puddings with strawberry jam can be stored in the refrigerator for 2-3 days. If necessary, they can be frozen, along with the accompanying sauce. For refrigerator storage, cover the puddings with plastic wrap or place them in a bowl with a lid.

Tip

As an alternative to blanched almonds to grind, you can use almond flour, which is easily available in supermarkets. During cooking, you can add the zest of a lemon to the cream, to be removed before pouring into molds, or the seeds of a vanilla bean.

For the translation of some texts, artificial intelligence tools may have been used.