|
750 ml Milk
100 gm ground Almonds
1 pinch Salt
50 gm Rice, ground
150 ml Whipping Cream
75 gm superfine Sugar
1/8-1/4 Almond Essence or 2-3 teaspoons Amaretto Liqueur
To serve
175 gm Raspberries or Mulberries
25 gm sliced Almonds, toasted or pistachio nuts
15 gm powdered Sugar
|
|
|
Place 250 ml (1 cup) milk in a saucepan that has been rinsed with water, and heat it until frothing. Place the ground almonds in a medium sized bowl, pour over the frothing milk, stir well, then whizz with a stick blender for 10 seconds. Set aside. Mix the salt, ground rice, cream (and cardomom seeds if using) in another bowl. Heat the remaining milk until frothing, then pour it over the ground rice mixture and whisk. Return the rice mixture to the pan, bring to the boil, then simmer 2-3 minutes, stirring continuously until thickened. Add the almond-milk mixture and the sugar to the pan, mix well and continue cooking, while stirring, a further minute or two. Remove from the heat, cover with plastic wrap, and cool the custard over iced water. When almost cold, add the almond essence or Amaretto liqueur (or if preferred, the rose essence or kewra essence). Taste and add a little more essence or liqueur to your preference. Pour into 4 to 6 glass dishes and serve warm, cool or chilled. Just before serving, pile some berries in the centre of each dish, dust with powdered sugar and sprinkle with flaked almonds or pistachio nuts.
|
