Best Norwegian Almond Cream With Blueberry Sauce Mandel Pudding Recipes

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

NORWEGIAN PUDDING

Steps:

• For the pudding: Heat the milk, cream and sugar in a medium saucepan over medium-low heat. Heat until just barely simmering, then remove from the heat.
• Meanwhile, melt the 10 tablespoons butter in a medium pot. Sprinkle the flour evenly over the butter and cook, whisking constantly, until the mixture browns lightly and smells nutty, 3 to 4 minutes.
• Gradually ladle the warm milk mixture into the pot, whisking constantly, until incorporated and the mixture comes to a visible simmer and thickens, 3 to 4 minutes.
• Remove from the heat and stir in the vanilla extract.
• For the spiced sugar: Combine the sugar, cinnamon and nutmeg in a small bowl and stir. Set aside.
• Serve the pudding warm, drizzled with melted butter and a generous sprinkling of the spiced sugar.

NORWEGIAN ALMOND CREAM WITH BLUEBERRY SAUCE (MANDEL PUDDING)

Steps:

• 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 remove it from the heat. Sieve it into a bowl, leave it to cool and then chill overnight.
• To serve: stir the amaretto into the thick cream and scatter it with the almonds. Take the pudding and compote out of the fridge and dip the ring mould in hot water for a few seconds. Tip the pudding out of it on to a serving plate, and accompany it with the blueberry sauce and amaretto cream.

NORWEGIAN ALMOND BARS

Steps:

• Combine everything for the crust. Blend with a mixer until particles are fine. Press half of it in an ungreased 13x9 pan.
• Combine everything for the filling, Spread over the crust. Sprinkle with remaining crust mixture.
• Bake at 375 for 25 - 30 minutes. Cool; cut into bars.

NORWEGIAN CLOUDBERRY CREAM WITH LAVENDER AND VANILLA

Steps:

• If using fresh cloudberries, sugar them to taste. They should be pleasantly sweet but still have a little tartness.
• Pour the cream into a large bowl.
• Scrape the black seeds out of the vanilla bean and add to the cream.
• Whip the cream until stiff, then gently fold in the cloudberries (cloudberry preserve/jam) and lavender.
• Serve immediately in little glass bowls or a large glass trifle bowl.

ALMOND CREAM WITH FRUIT

Steps:

• In lg bowl, combine pudding mix and milk.
• Beat on low for 2 minutes.
• In sm bowl, beat cream with extract until stiff.
• Fold into the pudding.
• Spoon into a 2 qt serving dish.
• Chill.
• Top with fruit before serving.

GRANDMA MAE'S NORWEGIAN ALMOND BARS RECIPE - (3.9/5)

Steps:

• Preheat oven to 325°F. Stir together flour, baking powder, and salt. In a large mixer bowl beat butter or margarine till softened. Add sugar and beat till fluffy. Add egg and almond extract and beat well. Add flour mixture and beat till well mixed. Divide dough into fourths. Form each into a 12-inch roll. Place two rolls 4 to 5 inches apart on an ungreased cookie sheet. Flatten till 3 inches wide. Repeat with remaining rolls. Brush flattened rolls with milk and sprinkle with almonds. Bake at 325°F for 12 to 14 minutes or until edges are lightly browned. While cookies are still warm, cut them crosswise at a diagonal into 1-inch strips with a sharp knife. Cool on wire rack. Drizzle with almond icing. ALMOND ICING: Stir together 1 cup sifted powdered sugar, 1/4 teaspoon almond extract, and enough milk (3 to 4 teaspoons) to make icing of drizzling consistency.

HONEY WHEAT CREPES

Steps:

• Combine all ingredients except the butter in a blender and blend until smooth.
• Melt butter in an 8-inch non-stick skillet.
• Spoon 3-4 tablespoons of the batter into the skillet, quickly rotating and tilting it to cover evenly with batter.
• Cook until edges start to brown.
• Flip crepe and cook until lightly browned.
• Remove from skillet.
• Repeat with remaining batter.
• Fill with desired filling.

ALMOND CREAM

Steps:

• Place the almonds in a food processor and process to a fine meal.
• Combine the eggs and sugar in a bowl and whisk until pale and creamy.
• Fold in the cream, brandy and then the almonds. Serve immediately.

NORWEGIAN RICE PUDDING - RISENGRYN GROD

Steps:

• Boil water and add rice, cover and lower heat to simmer for 15 minutes.
• Add milk and, if using them, the raisins or currants and vanilla and bring back to a boil.
• Cover, lower heat and simmer until the rice is tender, about 20-30 minutes.
• Season with salt.
• Serve with butter, milk, sugar and cinnamon.
• For a sweeter rice try adding 1/4 to 1/2 cup sugar with the milk.

ALMOND CREAM (CREMA DI MANDORLE)

Steps:

• Lightly grease a baking sheet; set aside.
• Melt butter in a small skillet over low heat. Add sugar; cook until golden brown, stirring constantly. Stir in almonds. Spread almond mixture on greased baking sheet; cool completely. Crush into crumbs.
• In a medium bowl, whip cream until stiff. Fold in brandy or liqueur. Reserve some of the crumbled almond mixture to sprinkle over the top of dessert. Fold remaining crumbs into whipped cream.
• Spoon into 4 to 6 dessert dishes. Sprinkle with reserved almond crumb mixture. Refrigerate until set.

NORWEGIAN ALMOND PUDDING

Steps:

• Beat the egg whites until stiff, set aside.
• Mix the cornstarch with ¼ cup of milk to make a smooth paste, then beat in the egg yolks.
• Combine the remaining milk, cream, sugar and almonds in a saucepan and bring up to boiling point; remove pan from the heat and stir in the cornstarch mixture.
• Return to the heat and cook for 5 minutes on a low heat, stirring constantly.
• Remove pan from heat and stir in rum; allow to cool slightly before next step.
• Using a metal spoon, fold in the beaten egg whites; pour dessert into a serving dish and chill.
• SPECIAL NOTE: This dessert contains uncooked egg whites and therefore may not be suitable for some people e.g. pregnant women or the infirm.

NORWEGIAN ALMOND CAKE

Steps:

• In a saucepan over low heat, or in a metal bowl set over a pan of simmering water, whisk together the egg yolks and sugar. Stir in the heavy cream. Cook and stir until the mixture is very thick: a few drops dribbled onto the surface should be visible. Remove from heat, and stir in the butter until completely incorporated. Place a sheet of plastic wrap directly on the surface, and refrigerate overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.
• In a glass or metal bowl, whip egg whites with an electric mixer until it is able to hold a firm peak. In a separate bowl, stir together the ground almonds, baking powder, and confectioners' sugar. Using a whisk or rubber spatula, fold 1/3 of the egg whites into the almond mixture to lighten; fold in the remaining egg whites until well blended. Pour the batter into the prepared pan.
• Bake for 30 minutes in the preheated oven, until the top of the cake springs back when pressed lightly. Cool cake, then remove from the pan. Spread the glaze on top, and serve.