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Pistachio And Almond Milk Pudding
Yields: 6 serving(s) - Preparation Time: 10 minutes
Ingredients
- 175 gram(s) unsalted shelled pistachio nuts; (6oz)
- 40 gram(s) blanched almonds; (1 1/2oz)
- 25 gram(s) dried vermicelli; (1oz)
- 50 gram(s) butter; (2oz)
- 600 milliliter(s) milk; (1pint)
- 75 milliliter(s) single cream; (3 fl oz)
- 1/4 teaspoon(s) powdered saffron
- 2 1/2 tablespoon(s) sugar
Directions
- Place the pistachios in a bowl, cover with cold water and leave to soak overnight.
- Drain, and rub off the skins with a tea cloth.
- Put the pistachios and almonds in a blender or food processor and coarsely grind them.
- Do not over grind them.
- Break the vermicelli into pieces about 10cm 4inches long.
- Melt the butter in a large saucepan, add the vermicelli and cook, stirring, until the vermicelli is nicely browned, without burning.
- Add the milk and cream, and bring to the boil.
- Reduce the heat, add the pistachio mixture, saffron, sugar and simmer for about 15 minutes, stirring frequently.
- Serve hot or leave to cool.
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