Acida with Pineseeds

sort out the pineseeds and wash carefully in a strainer under running water. Pound in a mortar or grind in a meat mincer. Put in a container, add one litre of water. Then sift through a fine sieve or muslin and squeeze well. Discard anything that does not pass through the strainer or muslin. Then add the flour to the liquid, mix, and sift again to remove lumps. Now cook in a casserole over a gentle heat stirring all the time with a wooden stirrer. When the acida starts to thicken add the sugar and keep stirring until you get a homogenous creamy mixture.Remove from the heat and pour into bowls.
Prepare a cream with geranium water or a pastry cream as directed above and pour over the acida. Then garnish to taste with pistachio nuts and grilled pine kernels, as they are or chopped, you can also use grilled and chopped hazelnuts, shelled walnuts cut in halves or quarters, powdered chocolate, etc. serve hot or cold.