Fruits with Indian Milk Cream

1. bake the almond kernels in a heavy saucepan over low heat, stirring continuously, for 1-2 min. until golden brown. Remove from the saucepan.

2. bring the milk to a boil. Reduce heat and simmer gently for 30 minutes until reduced by half. Filter into a clean saucepan and stir in condensed milk, rose water and cardamom over very low heat. Add a few drops of food coloring to taste to give the crem a nice golden yellow color. Gently roll the cream for 15 min until thickened and smooth, stirring frequently to prevent it from sticking to the bottom of the pan.

Pour the cream into a suitable bowl and pour in the almond kernels.

Cover with cling film and cool completely. Then chill in the refrigerator for at least 1 and no more than 8 hours. Cut the fruit into slices just before serving. Divide the milk cream evenly among 6 serving plates and arrange the fruit around the cream. Garnish with pistachios to taste.

Tip In India, evaporated milk is often used as a base for desserts. Evaporated milk is used for a number of popular desserts.

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