Samba tonka pudding

Method

Mix Pudding powder with whole cane sugar and salt with approx. 200 ml cold milk. Heat up the remaining milk.

Stir in the stirred pudding powder and bring to the boil briefly.

Stir the samba into the slightly cooled pudding. Stir the pudding occasionally throughout the entire cooling process so that no skin forms under any circumstances.

Whip the cream until stiff and carefully pull it under the cold pudding. Please serve well chilled.

Tip: You can also prepare this dessert with other Rapunzel spreads

Ingredients

for 4 people

• ½ l milk
  or vegetable milk
• 2 Pr. Rapunzel Salt
• 1 packet of Rapunzel Tonka pudding powder
• 1-2 tbsp Rapunzel Rapadura whole cane sugar
• 100 g Rapunzel Samba almond
• 0.2 l sweet cream