Almond milk jelly

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

A shivering, shimmering jelly that looks innocently pure and white, and tastes angelically of almonds. Made throughout the Middle East for centuries, this could be its lightest and purest incarnation yet.


  • 200 g (7 oz) blanched almonds
  • 500 ml (18 fl oz) milk
  • 100 grams ( oz) caster sugar
  • 200 ml (7 fl oz) water
  • 10 g (¼ oz) powdered gelatine
  • almond oil for moulds


Grind or blend almonds to a paste. Heat milk to just below boiling point, add almonds and leave to infuse until cool, stirring occasionally.

Bring caster sugar and water to the boil in a small saucepan, stirring until sugar has dissolved. Remove from heat, add gelatine, and stir until dissolved. Leave gelatine mixture to cool, stirring occasionally.

Pour almond milk through a layer of dampened muslin, squeezing to extract the juices, until you have 300 ml (10 fl oz). Discard ground almonds. Combine the gelatine mixture and 300 ml almond milk, stirring carefully. Chill for 10 minutes and stir again.

Divide the mixture between six 100 ml moulds, very lightly oiled with almond oil. Chill in refrigerator overnight, or at least for a few hours.

Turn out moulds and serve with freshly poached peaches, cherries or plums.