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Nougat pyramid with chocolate dressing


For the pudding:
1 sachet Dr. Oetker Original Puding, vanilla flavored
250 ml milk
200 ml cream
150 g hazelnut cream
50 ml Törley Angelli Cioccolato cream liqueur 
30 g almonds (cleaned)

For the dressing:
150 g dark chocolate
2 tbs raisins
4 tbs sugar
125 ml cream


Mix the pudding powder well with 6 tablespoons of milk. Mix the remaining milk, cream and hazelnut cream, boil it, then remove it from the heat and add the pudding to it. Boil the mass again and cook it for about 1 minute, then pour the cream liqueur into it and cook it for another 20-30 seconds, until it is evenly distributed into the pudding. Pour the mass into pre-prepared small bowls rinsed with cold water. Gently toss the forms several times to the table to prevent the formation of air bubbles. Place the dessert in the fridge for at least 2 hour. Crush the almonds into small pieces and roast them in a teflon pan to golden brown. Chop the chocolate into small pieces and melt over steam. Add the raisins, the sugar, the cream and cook it. Turn out the pudding from the forms onto dessert plates. As soon as the dressing cools down, pour it on the top of the puddings. Serve with roasted almonds placed on the top of the dessert.

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