Rosy almond cream
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Milk |
| 2 | ounces | Ground almonds |
| 1½ | ounce | Rice flour |
| ½ | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground ginger |
| 12 | ounces | Berries or currants, fresh |
| Or defrosted | ||
| 3 | ounces | Sugar |
| 1 | tablespoon | Wine vinegar |
| Crystallized petals to | ||
| Decorate | ||
Directions
Put milk in pan with ground almonds, bring to boil, & simmer for 3 minutes. Meanwhile, mix the spices with the 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 togethergently till the sugar is melted & the fruit will mixed-- it should not totally disintegrate although it should be partially mushed. Add the vineagar to taste & spoon the desert into galsses.
Chill for a couple of hours but serve at room temp., decorated with another berry or with a crystallised rose or violet petal.
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