Saturday, September 13, 2008

Rosy Almond Cream


This recipe orginates from medieval England. The actual recipe can be found in The British Museum Cookbook. Everything from its title to the ingredients looks very, very appealing.

A Rosy Almond Cream
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Serves 6

600 ml (20 fl oz, 2 1/2 cups milk)
50 g (2 oz) ground almonds
40 g (1 1/2 oz) rice four
1/2 teaspoon ground cinnamon
1 t ground ginger
350 g (12 0z) berries or currants, fresh or defrosted
75 g ( 3 oz) sugar
1-2 tablespoons wine vinegar (don't worry-- used by ancient Rome to
emphasize the flavor of the fruit)
crystallized petals to decorate

Put milk in pan with ground almonds, bring to boil, and simmer for 3 minutes.

Meanwhile, mix the spices with the 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 till the sugar is melted and the fruit will mixed-- it should not totally disintegrate although it should be partially mushed.

Add the vinegar to taste and spoon the desert into glasses.

Chill for a couple of hours but serve at room temperature.

Decorate with another berry or with a crystallized rose or violet petal.
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