Cook 1/3 of the skim milk, stirring, until a thick cream* (“khoa”) is formed. Mix a little starch and skim milk. Bring remaining skim milk to a boil and simmer gently over low heat. Stir in starch and let it boil once. Add sugar and cool. Add “Khoa”, double cream, chopped bitter almond oil and almond kernels . Pour into serving dishes and freeze for one night.
Remove the seeds from the pomegranate. Remove peel from mango, chop flesh along stone and cut into wedges. Dip ramekins briefly in hot tap water and turn out. Sprinkle with pistachios. Place on the table with the fruit.
* Khoa”: Pour half a liter of cow’s milk into a large heavy saucepan (about 3 liters) and bring to a boil. Stir constantly to prevent a skin from forming. Turn down to medium heat and simmer gently on the stove for about 1 hour. Stir frequently during this process so that the cow’s milk does not burn. Stir constantly during the last 1500 cmin, as the cow’s milk, which is getting firmer, sets very quickly now. You want to have about 2 tbsp left over. Let the boiled cow’s milk cool down. It will then become firm to the touch. Important: Use only a saucepan in which no milk has been burnt. It happens alternatively very easily again.