Recipe
MARIGOLD ATOLE (CEMPASÚCHIL)
30 Min
2 Portions
Easy level
Ingredients
INGREDIENTS
2 cempasúchil blossoms, leaves removed
1 cup of water
2 tbsp cornstarch
2 cups milk
2 tbsp brown sugar
A big splash of Vainilla Molina
1 cinnamon stick
Directions
DIRECTIONS
1. Disinfect and blend marigold petals with 1 cup of water; strain and set aside.
2. Dissolve cornstarch in 1 cup of milk.
3. In a saucepan, heat remaining cup of milk and add brown sugar, Vainnilla Molina and cinnamon.
4. When it comes to a boil, remove cinnamon stick.
5. Pour previously liquefied flower and diluted cornstarch, cook over medium heat and stirring constantly until it reaches a creamy consistency.
6. Serve and enjoy with warm bread.
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