Keßkül (Almond Cream)

Preparation time: 10 minutes (plus 1 hour chilling time)
Cooking time: 40 minutes
Serves 4

Ingredients:

• ½ cup blanched almonds
• 2 cups  milk
• 1/8 cup  rice flour
• ½ cup  sugar
• 1 tbsp. coconut
• 1 tbsp. finely chopped pistachios

Direction:

1. In a food processor or blender, grind almonds until fine. 
2. Add 2 tablespoons of milk and blend to a smooth paste. 
3. In a small bowl, combine rice flour with 1 tablespoon of milk and stir to a pastelike consistency. 
4. Pour remaining milk and sugar into a saucepan and bring to a boil, stirring constantly. 
5. Turn heat down to a simmer. 
6. Add 2 to 3 tablespoons of hot milk to rice flour mixture and mix well. 
7. Scrape all of the rice flour mixture into the milk in saucepan, stirring to combine. 
8. Add almond paste to saucepan and stir constantly. 
9. Simmer for about 30 minutes, stirring occasionally, until mixture thickens. 
10. Divide into individual dessert dishes, garnish with coconut and pistachios, and chill for at least 1 hour before serving.