Author Notes
A flavourful, eastern dessert, very easy to make and great for a dinner table —Ala Lemon
Ingredients
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500 milliliters
/ 2 cups almond milk
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35 grams
/ 2 heaping tbsp corn starch
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50 grams
/ ¼ cup sugar
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1 teaspoon
orange blossom water
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1
mango “cheek”, finely diced
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3-4 tablespoons
chopped or ground pistachios
Directions
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Divide the diced mango between 6 ramequins, holding about 1-2 tbsp for decoration. Top with the pistachios, again holding about 1 tbsp. for decoration.
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In a small bowl, combine the corn starch with 2 tbsp almond milk. Mix until well combined.
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In a saucepan over medium heat, combine the almond milk, corn flour mixture, sugar and orange blossom water.
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Whisk until it becomes a thick cream.
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Pour immediately into the ramequins.
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Cover with Clingfilm, making sure the wrap sticks to the whole surface of the cream.
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Refrigerate for at least 2 hours.
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Before serving, decorate with the remaining mango dices and pistachios.
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Find more recipes on my blog http://alalemon.com
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