A rosy almond creme

Yield: 6 servings

Measure Ingredient
2½ cup Milk
2 ounces Almonds, ground
1½ ounce Rice flour
1½ teaspoon Cinnamon, ground
1 teaspoon Ginger, ground
12 ounces Berries or currants, fresh or defrosted
3 ounces Sugar
1 (to 2) crystallized flower petals to decorate (don't worry--used by the ancient Romans to emphasise the flavour of the fruit)

Put milk in pan with ground almonds, bring to boil, and simmer for 3 minutes. Meanwhile, mix the spices, and rice flour in a pan, then gradually add the hot almond milk. Cook them together till the mixture thickens slightly. Add the fruit with the sugar. Cook them all together gently until the sugar is melted and the fruit will be mixed--it should not totally disinterate although it should be be partially mushed. Add the vinegar to tasta and spoon the dessert into glasses. Chill for a couple of hours, but serve at room temperature, decorated with another berry or with a crystallised rose or violet petal.

Posted by Sam Lefkowitz, 4/6/95 Converted to Meal-Master format by Arthur Cloninger.

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