ALMOND CREAM	Bademli Krema
1/2 litre milk 100 grams sugar 150 grams almonds 250 grams chantilly cream 30 grams potato starch
Pour the milk, blended almonds, starch and sugar into a saucepan. Boil, stirring for 5 minutes. Let cool. Slowly add the beaten chantilly cream. Place in the refrigerator for 1/2 hour. Pour into dessert bowls and decorate until roasted almonds or pistachio nuts.