{"term_id":20559,"name":"Desserts et collations","slug":"desserts-et-collations-2","term_group":0,"term_taxonomy_id":20559,"taxonomy":"cat-recettes","description":"","parent":0,"count":48,"filter":"raw"}
A recipe by Montréal’s Public Markets’ resident chef, Nicole-Anne Gagnon
Ingredients
Serves 4
45 mL sugar
20 mL water
50 g chopped walnuts
500 mL milk
75 mL rice flour
45 mL vanilla sugar
25 mL orange blossom water
Preparation
Dissolve the sugar in the water and heat until it becomes a light caramel; take it off the heat and add the walnuts, then pour it out onto a lightly oiled sheet of aluminium foil. Set aside.
Heat the milk with the rice flour and vanilla sugar.
Cook over low heat, stirring constantly until the “cream” sets.
Remove from heat and add the orange blossom water. Portion it into dessert cups.
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