Every now and then I get obsessed with a recipe. Usually it's something I've heard about, fantasized about and of course... never made before. Like the Floating Island adventure..
I started doing my research and found there were almost as many ways to make firni as there are families that make firni. After a few days of reading, my head was ready to explode. Which recipe? They all looked so good, light and flavorful, the perfect dessert after a spicy Indian dinner, plus... wait for it, it can be made in about 30 minutes (always a plus in my book). In researching firni recipes I decided to go for one that I was totally prepped for. In other words, I already had all the ingredients in my larder. No shop, no sweat. I was in.
Almond Cream Pudding
Here's how to do it.
Mix 2/3 cup of unsweetened almond milk with
5 Tbs of white rice flour.
In a pot or saucepan mix together:
1 and 1/3 cup of milk
2 cups of cream
10 Tbs of sugar
Give the almond milk and rice flour mix another stir... remember the lumps! Add it into the milk mixture stirring as you go.
Then keep cooking the firni a bit longer, about another 5 minutes.
Now, leave the mixture to cool. As it gets cooler it will thicken up a bit more.
2 tsps of rose water
When you are ready to serve, chop a few almond and pistachios together and sprinkle them over the top. Add a few pomegranate arils to the top of the firni and serve it up.