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Methods:
- 2 TABLESPOONS SHREDDED COCONUT
- 2 TABLESPOONS SHELLED PISTACHIO NUTS
- 2 TABLEPSPOONS WALNUTS
- 2 TABLESPOONS ALMONDS
- 2 TABLESPOONS PUMPKIN SEEDS
Directions:
- Bring 2 tablespoons of aniseed and 2 cups of water to boils and simmer for 5 minutes
- In a separate bowl, mix flour, cinnamon 1 tablespoon aniseed, caraway and sugar
- Add to the warm liquid, stirring, over medium heat until it thickens to a custard consistency
- Pour into serving glasses and refrigerate until set
- GARNISH: Soak ingredients separately overnight in water, spoon onto custard
- Makes 6