Almond milk jelly

Name: Almond milk jelly
Yield: Feeds six
Ingredients: almond oil for moulds; 10 g (¼ oz) powdered gelatine; 200 ml (7 fl oz) water; 100 grams (3½ oz) caster sugar; 500 ml (18 fl oz) milk; 200 g (7 oz) blanched almonds

Preparation info

Feeds
six

Difficulty
Easy

Appears in

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.

Ingredients

200 g (7 oz) blanched almonds
500 ml (18

Dessert

Method

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 la