Almond milk jelly

Preparation info

  • Feeds


    • Difficulty


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


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