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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A creamy almond custard - Turkish in origin. Ingredients:
90 g almonds, blanched |
1 liter milk |
30 g rice, ground |
1/4 teaspoon salt |
60 g sugar |
4 drops almond extract |
2 tablespoons chopped pistachios |
Directions:
1. Grind almonds, finely in a food processor.
2. Place in a bowl and knead with your hand to make a firm paste.
3. Heat 250ml milk to boiling point, pour onto almond and stir with wooden spoon until well blended. Set aside to steep.
4. In a large mixing bowl, blend 1/4 cup cold milk with ground rice.
5. In a heavy based saucepan, heat remaining milk. Bring to a boil and pour onto ground rice mixture, stirring constantly, then return mixture to pan. Bring to a boil, add salt and simmer gently for 10 minutes.
6. Strain almond milk through a fine sieve into a bowl, pressing almonds with back of spoon. Pour almond milk into pan; stir well to combine and stir in sugar. Simmer gently for a further 10 minutes.
7. Stir in almond extract and pour into individual dessert bowls. Serve garnished with chopped pistachio nuts.
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