This rich, creamy dessert is flavoured with Noyau liqueur and sprinkled with flaked almonds. Serve it in small quantities
Flavoured with Noyau liqueur, Noyaid Cream is delightful served either with raspberries or crisp biscuits. accompanied by sweet biscuits or fresh fruit such as black cherries, raspberries or peaches.
11. oz. double cream
1 tablespoon arrowroot dissolved in
2 fl. oz. milk
2 oz. plus
1 tablespoon castor sugar
2 fl. oz. Noyau liqueur
1 oz. flaked blanched almonds
In a medium-sized saucepan, combine the cream, the dissolved arrowroot and 2 ounces of the sugar.
Set the pan over moderate heat and cook the mixture, stirring constantly with a wooden spoon, for 4 to 5 minutes, or until the mixture is thick and smooth.
Remove the pan from the heat. Stir in the liqueur. Spoon the cream into a medium-sized glass serving dish and sprinkle over the remaining sugar and the flaked almonds.
Set the dessert aside to cool to room temperature, and then chill it in the refrigerator for at least 1 hour before serving.