Norwegian Almond Cream With Blueberry Sauce Mandel Pudding

A traditional almond flavoured norwegian pudding with a luscious blueberry sauce.

For the pudding: lightly grease a 500ml ring mould.

Put the almonds , sugar and almond essence in a large saucepan over a low heat.

Stir in the cream and milk and stir until the sugar has dissolved.

Increase the heat , bring it to the boil then remove from the heat.

Leave the gelatine sheets to soak in a bowl of cold water for 5 minutes to soften , then squeeze the sheets and put them in a large bowl.

Strain the milk mixture over the gelatine and stir until it has melted.

Pour the mixture into the ring mould and leave it in the fridge overnight to set.

For the blueberry sauce: put the blueberries , sugar and water in a pan over a gentle heat and stir to dissolve the sugar.

Increase the heat and bring to a boil.

Reduce the heat and simmer for about 5 minutes until the blueberries are soft -- mash them with a wooden spoon to help them on their way.

Mix the cornflour with a tablespoon of cold water , then stir this into the blueberries.

Cook until the compote thickens and rem.

vegetable oil, ground almonds, granulated sugar, almond essence, double cream, milk, gelatin, blueberries, water, cornflour, amaretto, sliced almonds