Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Milk 3 oz Sugar
2 oz Almonds, ground 1 (to 2) crystallized flower
1 1/2 oz Rice flour -petals to decorate (don't
1 1/2 ts Cinnamon, ground -worry--used by the ancient
1 ts Ginger, ground -Romans to emphasise the
12 oz Berries or currants, fresh -flavour of the fruit)
-or defrosted

Put milk in pan with ground almonds, bring to boil, and simmer for 3
minutes. Meanwhile, mix the spices, and rice flour in a pan, then
gradually add the hot almond milk. Cook them together till the
mixture thickens slightly. Add the fruit with the sugar. Cook them
all together gently until the sugar is melted and the fruit will be
mixed--it should not totally disinterate although it should be be
partially mushed. Add the vinegar to tasta and spoon the dessert
into glasses. Chill for a couple of hours, but serve at room
temperature, decorated with another berry or with a crystallised rose
or violet petal.

Posted by Sam Lefkowitz, 4/6/95

Converted to Meal-Master format by Arthur Cloninger.

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