DINING FOR BIG GROUPS SINGAPORE

Recipe for Dinner

Almond Foam

25 g/1 oz/1/2 cup ground almonds 300 ml/1 pt/l’1/2 cups milk 10 ml/2 tsp cornflour (cornstarch)

10 ml/2 tsp caster (superfine) sugar

1 small egg, separated A few drops of almond essence

Whisk the almonds, milk, cornflour, sugar and egg yolks together in a saucepan. Bring to the boil and cook for 2 minutes, whisking all the time. Remove from the heat. Whisk the egg white until stiff. Fold into the mixture with a metal spoon and flavour with a few drops of almond essence. Serve warm.

600 ml/1 pt/2 1/2 cups milk

40 g/11 oz/3 tbsp sugar 25 g/1 oz/1 cup cornflour (cornstarch)

2 egg yolks

45 ml/3 tbsp brandy, rum or Grand Marnier

6 drops of vanilla essence (extract)

Bring the miik to the boil with the sugar. In a cup, mix the cornflour with 45 ml/3 tbsp water. Add the blended cornflour to the boiling milk and stir. Cook for 3 minutes until it thickens slightly. In a small bowl, mix the egg yolks and liqueur. Add about 120 ml/4 11 oz/1/2 cup of the milk mixture, stirring. Pour the contents back into the thickened sauce. Re-boil for

2 minutes. Flavour with the vanilla essence. Serve hot or cold with any kind of pudding, including ice creams.

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