Almond Jelly

Almond trees grow all over the islands, but only some of them produce sweet almonds. The rest are inedibly bitter which is a pity, for almond pastries and cakes feature largely in the local repertoire. I have to make do with bought almonds if I want to make this delicate almond jelly. Although you can, at a pinch, use ready-ground almonds, you will be able to extract most flavour from those you blanch and grind yourself. Serve the jelly with a few sliced strawberries or perhaps a purée of greengages or apricots. You should start preparation the day before required.


  • 8 oz / 230 g shelled but unblanched almonds
  • 1 pt / 280 ml boiling water
  • 2–3 oz / 60–85 g sugar
  • 4 leaves gelatine or 5 tsp powdered gelatine


Blanch the almonds in boiling water to remove their skins. Pound them finely in a pestle and mortar or food processor. (It is not a good idea to use a coffee grinder, as it gets clogged up.) Put the ground almonds in a bowl, pour ¾ pt / 430 ml of the boiling water over them, and allow to infuse overnight. Melt the sugar in 2–3 tablespoons of the remaining water and put to one side. Soften the gelatine in the rest of the water, and then dissolve it over a gentle heat. Strain the almond ‘milk’ into a bowl, pressing as much liquid out as possible. Stir the gelatine and the syrup into the almond milk, and pour into a wetted mould. Refrigerate until set. Turn out, slice and serve with fruit.