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Serves 4 people
Preparation time: 20 minutes
Cooking time: 3 minutes
Utensils: Pans, cutting boards, knives, tablespoons, wood spoons, big bowls, blender

• 4 and 1/3 tablespoons of Pernod
• 1 and 1/3 cups of skim milk
• 2 tablespoons of corn flour (Maizena)
• 4 tablespoons of light brown sugar
• 4 teaspoons of unsalted, crushed pistachios
• 4 oranges
• 2 tablespoons of honey
• 1 vanilla bean

The cream

Pour the Pernod in a pan, warm it up and flame it. Add the milk and bring it to boil, stirring constantly. Let it cool down while adding 4 tablespoons of the Pernod milk mixture to the corn flour, and then slowly add the rest of the milk and sugar.
Pour this preparation into a pan, warm over low to medium heat and continue stirring until the mixture becomes thick. Fill small glasses with this preparation and decorate with crushed pistachios. Place them in the refrigerator for 45 minutes.

The orange salad
Peel the oranges exposing the flesh and slice them in thin circles. Warm the honey.
Open the vanilla stick and let it infuse in warm honey.

Place a few orange slices on a plate, dressed with honey and enjoy with the glass of anise-flavored cream.

Recipe courtesy of


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