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Method:
Put the blanched almonds into a bowl,
pour on 150 ml boiling water and leave to soak for 30-40 minutes.
Using a blender or mini-processor, whiz the almonds and water to a
fine paste. Strain through a sieve lined with a double layer of
muslin into a bowl - squeezing the paste in the cloth to extract as
much almond flavor as possible. Mix the rice flour with the
almond liquid until smooth and set aside. Combine the milk,
cream and sugar in a heavy-based pan and slowly bring to the boil.
Reduce the heat to a simmer and slowly pour in the almond and rice
mixture, whisking constantly to avoid lumps. Cook on a low heat
for about 10-15 minutes until the mixture starts to thicken and coat
the back of the spoon. Remove from the heat. Allow to cool completely, then pass
through a fine sieve into a clean bowl. Stir in the rose water,
cover and chill for 2-3 hours. To serve, spoon the mixture into
chilled dessert cups. Halve the pomegranates and scoop out the
fleshy seeds. Spoon on top of the desserts and sprinkle with
chopped almonds and pistachios.
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