Un chorrito de licor de avellanas o almendras (Amaretto)
Almendras picadas o crocanti
ELABORACIÓN
Remojamos las hojas de gelatina en agua fría para que se ablanden.
Trituramos los polvorones con un robot de cocina o los desmenuzamos con las manos.
Calentamos varias cucharadas de nata para que podamos disolver en ella la gelatina bien escurrida de agua.
Montamos la nata muy fría y poco a poco vamos añadiendo el azúcar. Cuando quede firme, la ligamos con la gelatina, el licor y los polvorones y batimos con las varillas un poco más para ligar todos los ingredientes.
Echamos el pudin en un molde y esperamos que cuaje en la nevera unas 6 horas.
Versión light: Eliminar parte de la nata y sustituirla por claras montadas a punto de nieve. Será un pudin menos graso y más aireado.
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