Yield: 4 servings
|2 cups||Shelled corn; (400 g)|
|225 millilitres||Whole milk|
|A pinch of cinnamon powder|
|A little cream|
BLEND the corn to a paste. Boil raisins in rum. Boil milk with cinnamon powder and sugar until thick. Add corn paste and stir till thick. Add raisins with rum and honey. Pour into a tray and refrigerate for one hour.
Serve with cinnamon powder sprinkled on top and decorated with cherries and a little cream.
Converted by MC_Buster.
NOTES : (Sweet corn dessert with rum) Converted by MM_Buster v2.0l.