Recipe - Rosy Almond Cream

2 One half cup Milk
2 ounce Ground almonds
1 One half ounce Rice flour
One half teaspoon Ground cinnamon
1 teaspoon Ground ginger
12 ounce Berries or currants, fresh
Or defrosted
3 ounce Sugar
1 tablespoon Wine vinegar
Crystallized petals to
Decorate

Put milk in pan with ground almonds, bring to boil, & 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 togethergently till the sugar is melted & the fruit will mixed
it should not totally disintegrate although it should be partially
mushed. Add the vineagar to taste & spoon the desert into galsses.
Chill for a couple of hours but serve at room temp., decorated with
another berry or with a crystallised rose or violet petal.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip