Blancmange with nuts
Ingredients
Features
Description
In a saucepan pour 50 g of corn flour and 80 grams of sugar. Add 3 drops of essence of bitter almonds, 50 g of crushed pistachio and almond milk 250ml. Bring to a boil, then heated, stirring occasionally. In each glass pour 30 g of powder pistachio nuts, pour in the cream and sprinkle with powdered pistachios. Serve chilled.
Translated by site: wday.ru
