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| Blancmange With Mastic |
Ingredients
50 g rice flour
1 glass water
1 teaspoon crushed mastic
1/2 teaspoon salt
1+3/4 litres of milk
300 g sugar
25 g corn starch
for garnish;
1 tablespoon shelled pistachio nuts (unsalted)
1 tablespoon almonds (unsalted)
Cooking Instructions
First dilute the mastic with a little of the milk in the mortar and later put in a saucepan the milk, sugar, salt, and the mastic and bring to the boil, stirring occasionally. Put the corn starch and rice flour into a bowl and slowly add one glass of water, stiffing constantly until it is very well mixed with no lumps. Pour this mixture very slowly into the boiling milk, stirring constantly. Continue to stir until the mixture thickens, later pour either into one large optional several individual bowls. Leave to cool. Coarsely grind the pistachio nuts and almonds separately and sprinkle in alternate rows on the blancmange. Enjoy.
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