Mixed berries with almond cream

Yield: 4 servings

Measure Ingredient
1 cup Blanched almonds
4 cups Low-fat milk
½ cup Sugar
3 tablespoons Cornstarch
4 tablespoons Almond-flavored liqueur
1 cup Raspberries
½ cup Blueberries
½ cup Blackberries

1. Preheat oven to 325øF.

2. Roast the almonds until they turn light brown, about 15 minutes.

let the almonds cool, then pulse them in a food processor until finely ground.

3. In a medium saucepan, combine the ground almonds, 3« cups milk and sugar. Stirring every minute or two, bring to a simmer over medium-low heat. Remove from the heat, cover, and let the almonds steep for 1 hour.

4. Strain the mixture through a fine-mesh sieve, pressing down hard on the almonds with the back of a spoon to extract all the liquid.

Discard the solids left in the sieve.

5. Bring the almond milk to a simmer. Reduce the heat to low.

Dissolve the cornstarch in the remaining « cup milk. Gradually stir it into the simmering liquid. Simmer 2-3 minutes, stirring constantly, until the custard thickens. Add 2 tbs of the liqueur.

Stir.

6. Strain the custard through a fine-mesh sieve into a bowl. Place a sheet of plastic wrap directly on top of the custard to keep a skin from forming. Chill for at least 4 hours or overnight.

Can be made up to 3 or 4 days ahead and refrigerated.

7. Marinate the berries for a t least 2 hours in the remaining 2 tbs liqueur.

8. Just before serving, beat the custard well with a wire whisk. Pour the custard over the berries and serve.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 256-257 Submitted By DIANE LAZARUS On 10-05-95

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