- 200ml Dalia
- 15g sugar
- 15g Bread and pastry mix
- ½ teaspoon vanilla extract or liquid caramel
- Bring the Dalia to a boil.
- Meanwhile, in a bowl, combine the sugar with the bread and pastry Mix.
- Gradually, incorporate the Dalia, stirring constantly.
- Transfer everything to a saucepan, cook over low heat and whisk until it thickens.
- Remove from heat and flavour with the vanilla or caramel. Refrigerate 2 hours and serve chilled.