A Rosy Almond Cream Recipe

• 600 ml (20 fl ounce, 2 1/2 c. lowfat milk)
• 50 gm (2 ounce) grnd almonds
• 40 gm (1 1/2 ounce) rice four
• 1/2 tsp grnd cinnamon
• 1 tsp grnd ginger
• 350 gm (12 0z) berries or possibly currants, fresh or possibly defrosted
• 75 gm ( 3 ounce) sugar
• 2 Tbsp. wine vinegar (do not worry used by ancient Rome to emphasize the flavor of the fruit)
• crystallized petals to decorate

1. Put lowfat milk in pan with grnd almonds, bring to boil, and simmer for 3 min.
2. Meanwhile, mix the spices with the rice flour in a pan, then gradually add in the warm almond lowfat milk.
3. Coo them together until the mix thickens slightly.
4. Add in the fruit with the sugar.
5. Cook them all together gently until the sugar is melted and the fruit will mixed- it shouldn't totally disintegrate although it should be partially mushed.
6. Add in the vinegar to taste and spoon the desert into glasses.
7. Refrigeratefor a couple of hrs but serve at room temp., decorated with another berry or possibly with a crystallized rose or possibly violet petal.

almonds, rice four, cinnamon, ginger, sugar, wine vinegar, petals

Taken from cookeatshare.com/recipes/a-rosy-almond-cream-62010 (may not work)