Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Blanched almonds 4 tb Almond-flavored liqueur
4 c Low-fat milk 1 c Raspberries
1/2 c Sugar 1/2 c Blueberries
3 tb Cornstarch 1/2 c Blackberries

1. Preheat oven to 325øF.

2. Roast the almonds until they turn light brown, about 15 minutes.
let the almonds cool, then pulse them in a food processor until
finely ground.

3. In a medium saucepan, combine the ground almonds, 3« cups milk and
sugar. Stirring every minute or two, bring to a simmer over medium-low
heat. Remove from the heat, cover, and let the almonds steep for 1
hour.

4. Strain the mixture through a fine-mesh sieve, pressing down hard
on the almonds with the back of a spoon to extract all the liquid.
Discard the solids left in the sieve.

5. Bring the almond milk to a simmer. Reduce the heat to low.
Dissolve the cornstarch in the remaining « cup milk. Gradually stir
it into the simmering liquid. Simmer 2-3 minutes, stirring
constantly, until the custard thickens. Add 2 tbs of the liqueur.
Stir.

6. Strain the custard through a fine-mesh sieve into a bowl. Place a
sheet of plastic wrap directly on top of the custard to keep a skin
from forming. Chill for at least 4 hours or overnight.

Can be made up to 3 or 4 days ahead and refrigerated.

7. Marinate the berries for a t least 2 hours in the remaining 2 tbs
liqueur.

8. Just before serving, beat the custard well with a wire whisk. Pour
the custard over the berries and serve.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 256-257
Submitted By DIANE LAZARUS On 10-05-95

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