COCOA AND WALNUTS PUDDING
80 g of walnuts kernel
50 g of Molino Rossetto of rice flour
50 g of unsweetened cocoa powder
50 g of raw cane sugar
2 teaspoons of Molino Rossetto agar agar
¼ of vanilla pod
500 ml of soy milk
Blend in a bowl rice flour with raw cane sugar, cocoa and agar agar.
Bring to a boil milk with vanilla pod. Remove vanilla pod from soy milk and add the mixture with cocoa and blend. Continue to cook for 5 minutes or so mescolando continuamente affinché non si formino grumi.
Mince walnuts and pour them in 6 pudding moulds or in 6 cups. Fill with cocoa cream and let them rest in the fridge for 2 hours at least.
Wait on the puddings to room temperature, after they have been upset on a dish and decorated with orange and banana slices.