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.
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
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.
© 1998 All rights reserved. Published by Murdoch Books.