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Materials
60g raw almonds, unshelled, plus 3-4 extra raw almonds for garnish
500g milk
80 g granulated sugar
15 g corn starch
10 g rice flour
1 egg yolk
1 pack of vanilla sugar
Preparation
Place 60g almonds in the mixing bowl and crush 8 sec/speed 8 .
Scrape down the sides of the mixing bowl with a spatula. Add the milk, sugar, cornstarch, rice flour, egg yolk and vanilla and cook for 7 min/90°C/speed 3 .
Divide the kashkul among the bowls and decorate the top by cutting 3-4 almonds in half with a knife. When they have reached room temperature, put them in the refrigerator and serve cold.
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