I liter of water
150 g of almond powder
8 slices of very dry sandwich bread
150 g of raisins
150 g of dried figs
50 g of powdered cane sugar
6 drizzles saffron

Prepare the almond milk: warm the water, mix the water and almond powder well. Leave to rest for about a quarter of an hour. Filter the mixture with cheesecloth, pressing well to extract as much juice as possible.

It is possible to eliminate the filtering phase provided you accept the slight granularity of the almond in your mouth, which will give a more rustic appearance to this dessert.

Cut the figs into small pieces. Crumble the sandwich bread. Boil the almond milk, add the saffron, stir well. Add the sugar and bread. Cook for a few minutes, stirring, until the mixture begins to thicken. Add the dried fruits and allow to thicken over very low heat, stirring (about 5 minutes). Pour into a dish and leave to cool before serving.

It is possible, depending on the cooking time, to have a slightly thick porridge to serve with a ladle or to allow it to thicken as much as possible, taking care that it does not stick. In this case the mixture is very thick. Pour it into a rectangular dish and cut into slices when the copse is cold.