Composition / ingredients
Cooking method
1. Mix milk and heavy cream, then pour a third of the resulting mixture into a separate container.
2. Add rice flour to the poured milk with cream, mix.
3. Put the rest of the milk and cream on medium heat and bring to a boil, reduce the heat to a minimum, put the crushed nuts, mix.
4. Pour the milk-flour mixture into the pan, do not stop stirring.
5. Add sugar, stir. Taste it - it's time to adjust the sweetness, adding more sugar if desired.
6. Add nutmeg and lemon zest.
7. Without ceasing to stir, cook the mixture over low heat until it thickens.
8. Pour the resulting mixture into the molds, wait for it to cool down.
9. Put it in the refrigerator for 3-4 hours, or you can stay overnight (it's best to wrap the molds with cling film).
Bon appetit!
Calorie content of the products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Almonds nuts - 609 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Lemon zest - 47 kcal/100g
- Rice flour - 356 kcal/100g
- Nutmeg - 556 kcal/100g
