Rosy Almond Cream

Description
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Ingredients

 * 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

Directions
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. Coo 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 temp., decorated with another berry or with a

crystallized rose or violet petal.