Ingredients:
150 gms Carrot
300 ml Milk
50 gms Sugar
10 gms Almonds or Cashewnuts
10 ml. Cream
1/4 tsp Saffron
Water
Method:
Wash, scrape and grate the carrots. Place in a pan with water, enough to half cook carrots. Cover pan
and cook over slow heat till caroots are half cooked. Add milk, sugar and ground blanched almonds to carrots. Cook gently stirring all the time. Soak saffron in a dessertsoon of warm water. Mix to a paste. When the carrots are cooked and mixture thick, and saffron. Remove from fire and allow to cool preferably over ice or in a refrigerator. When cold, stir in the cream. Pour into a glass bowl. Garnish with silver paper and sliced almonds or cashewnuts.
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