Almond Milk


  • 500 g (1 lb 2 oz) almonds
  • 500 ml (17 fl oz) full-cream cow’s milk
  • 80 g ( oz) fine cane sugar
  • 10 g (¼ oz) agar agar
  • 200 g (7 oz) puffed amaranth


Preheat the oven to 85°C (185°F). Put the almonds on a tray and toast in the oven for 22 minutes. Heat the milk to 80°C (176°F) and add the toasted almonds. Transfer to a container, seal and leave in the fridge overnight to steep.

Strain the milk, stir in the sugar until dissolved and then whisk in the agar agar. Heat to 78°C (172°F) to activate the agar agar, whisking continuously. Leave to set in the fridge, then purée until smooth.

Pipe a few lengths of almond milk into the puffed amaranth and toss gently to coat with the seed-like grain. You could also pipe a few smaller balls of almond milk around the plate as well.