Biancomangiare and apple and rhubarb compote with pistachio halva and whipped cream
Photo by Tam West
|875 ml||Almond milk|
|½ cup||Almond meal|
|1||Lemon, finely grated zest|
|½ cup||Caster sugar|
|1 tsp||Pure vanilla extract|
|150 g||Pistachio halva, irregularly but thinly sliced|
|300 ml||Cream, whipped|
|1 pinch||Ground cinnamon, to serve|
|1 small handful||Rose petals, sunsprayed, to serve, if available|
To make the biancomangiare
- Mix 75ml of the almond milk with the cornflour so you have a smooth cream. Reserve.
- Put the remaining 800ml of almond milk in a saucepan and add the almond meal, zest, sugar, vanilla and salt. Bring to the boil.
- Stir up the cornflour mixture and stir it into the almond milk mixture so that it thickens. Simmer 1 minute and pour into 8 x 100ml-capacity cups or moulds.
- Cool, cover and refrigerate until completely chilled and set. To unmould, run a small sharp knife around the side of the mould or cup and invert onto a plate.
- Serve the biancomangiare sprinkled with a little cinnamon and some halva slices and with whipped cream and compote on the side.
- If you have some unsprayed rose petals, sprinkle a few of them over each portion also.
To make the compote
- Heat the oven to 200C
- Put the rhubarb and apple slices side by side on a wide shallow oven proof tray. Sprinkle the juice, sugar and water over the top. Place in the oven for 15 minutes or until the fruit is tender and a pink syrup has formed.
- Remove from the oven, cool then sprinkle the rosewater over everything.
- Without breaking up the fruit too much, place in a serving bowl and chill. Reserve.