Almond milk pudding

Blend in the mixer sugar and bitter and sweet almonds. Boil separately milk with a vanilla stick horizontally cut. Transfer almond flour in hot milk and let it stand at least for 2 hours. Filtrate the mixture, squeezing the almonds (that we will throw away later). Soften the jelly in cold water, squeeze and melt it in a saucepan at low heat. Then incorporate jelly into the almond milk obtained. At room temperature add whipped cream mixing slowly with a palette knife. Perfume with almond based liqueur (amaretto) and transfer the preparation into small glass bowls. Put in the fridge at 4 degrees until the jelly congeals.

Mandarin pudding: put water, sugar and mandarin juice into a casserole; cook at a moderate heat for about 20 minutes, until you obtain a syrup that you will cool and then perfume with liqueur. Take the pudding out of the oven and cover it with a syrup coating. Decorate with caramelized mandarin slices. Use a non-stick pan with brown sugar and mandarin liqueur, serve with a rain of crashed almonds and a peppermint leaf.