Ingredients
The following ingredients have 4 Servings
- 50g/1/2 cup hazelnuts or almonds
- 5 digestive biscuits or graham crackers
- 30g/2 tbsp unsalted butter (melted)
- 200ml/1 cup freshly squeezed juice of lemon and grapefruit combines (approximately 1 grapefruit, 2-3 lemons)
- 100g/1/2 cup granulated sugar
- 1 vanilla bean or 1 tsp vanilla
- 600ml/2 1/2 cups double cream/heavy whipping cream
Instruction
- Toast the almonds in a dry pan over low heat for 3-5 minutes. Cool and chop. Crush biscuits into crumbs, mix in chopped nuts and melted butter. Fill glasses with the biscuit base and put in the fridge to chill.
- Zest grapefruit and lemons, cut them in half and juice into a measuring cup. Split your vanilla bean in half with a sharp knife and scrape the seeds out, add the seeds and the bean to the zest.
- In a small pot combine sugar, citrus juice, zest, vanilla bean and seeds, bring to a boil over medium heat, turn the heat down and let it simmer for 15 minutes until it turns into a syrup. It should coat your spoon when it's done but shouldn't be too thick.
- Take it off the heat, add cream and put it back on the stove, heat it gently over low heat while stirring for 10 minutes. Cream will thicken.
- Take it off the heat and strain the cream filling through a fine sieve to catch zest, vanilla bean and all other bits. This step will leave you with a silky smooth pudding.
- Take your cups and glasses out of the fridge and fill them with the cream mixture. Put them in the fridge to set for 2 hours. Serve garnished with orange, lime and lemon zest or white chocolate curls!
