May 2, 2016
- Prep: 15 mins
- Cook: 10 mins
- Enough for: 4
11. In a small saucepan, melt the butter and add the biscuits. Stir the biscuits until roasted and fragrant. Remove from heat and add
2the sugar syrup and stir until the biscuit absorbs the sugar syrup completely. Spread in the dish and let cool.
42. Cream: in a saucepan, put the milk, cornstarch, sugar and flower water. Whisk until the cornstarch dissolves. Put the saucepan
5over medium heat and stir until the cream thickens. Spread on the biscuits.
63. Refrigerate for one hour then decorate with pistachio and pine nuts.ts.
To enjoy a new taste, substitute the flower water with ground cardamom or crushed saffron.