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| Almond Cream |
Ingredients
1/2 glass blanched almonds
2 glasses milk
1/8 glass rice flour
1/2 glass sugar
1 tablespoon coconut
1 tablespoon pistachios (finely chopped)
Cooking Instructions
Grind almonds until fine In a blender. Add two tablespoons of milk and blend to a smooth paste. In a small bowl, combine rice flour with one tablespoon of milk and stir to a pastelike consistency. Pour remaining milk and sugar into a saucepan and bring to a boil, stirring constantly. Turn heat down to the simmer. Add two to three tablespoons of hot milk to rice flour mixture and blend well. Scrape all of the rice flour mixture into the milk in saucepan, stirring to combine. Add almond paste to saucepan and stir constantly. Simmer for almost thirty minutes, stirring occasionally, until mixture thickens. Divide into individual dessert dishes, garnish with coconut and pistachios, and chill for at sixty minutes before serving.
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