Herb nut pudding

Put 100 ml of milk, cornstarch and vanilla sugar in a bowl. Stir until it is a smooth paste and set aside. Coat the pudding molds with butter and set aside.

Put the natural spice nuts together with the whipped cream and 400 ml milk in a pan. Bring to a boil and let it simmer slowly until the cloves are dissolved.

Pour the previously made paste into the mixture, stir well for / - 2 minutes and then remove the pan from the heat. Pour the mixture into the chosen shape and put in the refrigerator for at least 4 hours.

Remove the pudding from the mold by dipping the mold briefly in hot water, then immediately turn it over on a plate and the pudding comes loose. Decorate with pieces of truffle spice nut and possibly some chocolate sauce.