60 gr of rice flour
800 gr of soy or almond milk
10 grams of organic lemon peel
150 gr of agave syrup
5 gr of turmeric powder
5 g of ginger powder
2 gr of clove powder
50 gr of rose petal jam
50 gr of hazelnut grains

Put the flour in a saucepan, add the agave syrup. Grate the rind of half a lemon and add it, with turmeric, ginger, cloves. Mix very well and put on the fire.

Continuing to mix, add soy milk (or almond) a little at a time, so that no lumps are formed.

When it starts to boil, lower the heat and continue to cook and stir for 10 minutes, then switch off.

This cream can be used to stuff a cake, or it can be eaten alone, as a dessert.

In this case, I suggest you pour the cream still warm in 4 glass cups, or glasses. Cover the cream with transparent film (adhering to the cream, because it does not dry on the surface) and put it in the refrigerator for a couple of hours.

To serve the cream, make a coarse mince with toasted hazelnuts (10 minutes in the oven at 110 ° C) and a teaspoon of rose petal jam.

Alternatively, you can add rose water to the cream when it is ready, after turning off the heat and stirring well.

Ph. Igy Ogbue