Varnish

Ingredients for 6 servings:

• 3 tbsp almonds, whole, peeled
• 200 g cream
• 100 g sugar
• 2 ½ tbsp flour (rice flour, slightly heaped tbsp)
• 200 ml milk
• 2 tbsp rose water
• 1 tbsp almond(s), chopped
• 1 tbsp pistachios, chopped
• ⅛ liter of water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Almond Rice Dessert

Bring 1/8 liter of water to a boil in a saucepan. Add the peeled almonds, remove the pan from the heat, and set aside. Cover and let stand for at least 15 minutes. Bring the cream and sugar to a boil in a heavy saucepan over medium heat, stirring constantly. Reduce the heat slightly. Place the almonds and water in a blender and blend until thickened. Add the rice flour to the almond milk, mix well, and set aside. Mix the rice flour and almond mixture with the cold milk, then add it to the cream and sugar mixture, stirring constantly with a whisk to prevent lumps. Bring everything to a boil, then reduce the heat after about 1 minute and simmer until the mixture thickens slightly. Add the rose water and mix well. Serve in dessert bowls. Chill for about 1 hour. Garnish with chopped almonds and pistachios before serving.