Almond Cream, Turkish
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 120 g almond (s), blanched
- 600 ml milk
- 30 g rice, round or rice flour
- 120 g suar
- 1 tablespoon desiccated coconut, fresh or dried or
- Pistachios, finely ground
Print Recipe
Pin Recipe Instructions
- Crush the almonds and use a little milk to make a smooth paste (or puree in an electric mixer). Put the ground rice in a bowl and dissolve in a little milk. Bring the sugar with the rest of the milk to a boil in a saucepan, stirring constantly. Reduce heat. Mix 2-3 tablespoons of the hot milk with the rice and stir it into the milk in the saucepan. Add the almond paste while stirring constantly. Let simmer gently for 25-30 minutes; Keep stirring until the mixture thickens. Pour into serving bowls, sprinkle the nuts on top and let cool. Chill and serve.
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