Bianco di Puro diver, Manual, Page: 62 / 108

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Recipes to try – Apricot pudding, Lemon cream and Nut pudding
Apricot pudding
You will need:
• 1 large banana
• 400 g of apricots (pitted)
• 50 ml of milk
• 3 tbsp. of cane sugar
• 1 tbsp. of fresh lemon juice
• 1 tbsp. of carob flour
• 2 tbsp. of sliced almonds
• 2 lemon balm leaves
Preparation
Peel the banana and halve the apricots.
Put banana, apricots, milk, sugar and
lemon juice in the mixing container and
start the programme “Nuts”. Add carob
flour and mix briefly with the Pulse
button.
Cool the pudding thoroughly in the
refrigerator. Before serving, garnish the
pudding with almond flake and lemon
balm.
Enjoy!
Lemon cream
You will need:
• 250 g of cashew nuts
• 1 tbsp. abrasion of one lemon
• juice of one lemon
• 100 ml of of fresh water
• 5 tbsp. agave syrup
Preparation
Put all ingredients in the mixing
container and start the programme
“Sauce”.
Put the lemon cream before serving in
the refrigerator and allow to cool well.
Enjoy!
Nut pudding
You will need:
• 100 g of shelled walnuts
• 100 g of hazelnuts
• 100 g of almonds
• 2 large bananas
• 300 ml nut milk
• 4 tbsp. of cane sugar
• 1 pinch of sea salt
• 2 tbsp. ground cinnamon
• some ground vanilla bourbon
Preparation
Put the nuts in the blender and shred
them with programme “Nuts”.
Peel the bananas and put them together
with the other ingredients to the nut
flour.
Now, start the programme “Sauce” to
blend all ingredients. Fill the finished
walnut pudding in a bowl. cool it before
serving.
Enjoy!