Servings:
4
Prep time:
10
Cooking time:
10
INGREDIENTS
- - 1 liter of rice milk
- - 100 g of rice flour
- - 30 g of cocoa powder
- - 3 peaches
- - 40 g of amaretti
- - 3 tablespoons of sugar
INSTRUCTIONS
- Mix the flour, cocoa and sugar in a saucepan
- Slowly add the cold milk, stirring continuously. If it forms lumps, whisk the mixture for a few seconds with the immersion blender. Bring gently to the boil and simmer for a few minutes, stirring constantly, until you get a slightly creamy consistency. Remove from the heat and let cool.
- Peel two peaches, cut into cubes and distribute them on the bottom of 6 dessert bowls. Pour over the pudding when it has reached room temperature
- Reduce the third peach in thin slices with which you can decorate the cake. Finish by sprinkling crushed amaretti biscuits.
- Cover the cups and put the pudding in the fridge to firm up for a few hours. If you prefer to keep more crispy crunchy amaretti, do not add them right away but remember to finely crumble just a moment before serving
