- 8 oz whole almonds blanched and skinned
- 7 floz milk
- 2 sachets gelatine
- 5 oz caster sugar
- 18 floz whipping cream
- redcurrant jelly
- toasted slivered almonds
- fresh or crystallised red soft fruit
- Chop the almonds coarsely in the food processor, transfer to a bowl and add 14 fl oz (400 ml) warm water.
- Leave to stand for 15 minutes.
- Line a sieve with a clean cloth or large piece of muslin and strain the almonds and liquid; gather up the edges of the cloth and twist round to squeeze out all the moisture from the almonds. If you like a fairly pronounced almond taste, stir in a few drops of pure almond essence.
- Warm gently over a very low heat. Heat the milk slowly with the sugar to boiling point in a small saucepan, stirring continuously to dissolve the sugar completely.
- Remove from the heat and while still very hot but not boiling, sprinkle in the gelatine; when it has completely dissolved, stir in the warm almond milk.
- Strain the mixture into a large mixing bowl through a fine sieve and leave to cool completely until just beginning to thicken.
- Beat the cream until stiff and fold gently but thoroughly into the almond mixture.
- Transfer the mixture into crystal or frosted glass coupes or small bowls and chill in the refrigerator for at least 2 hours, until set.
- Using a piping bag with a very fine gauge plain nozzle fitted, pipe redcurrant jelly over the surface of each serving in concentric circles or in a design of your choice.
- Sprinkle with a few toasted slivered almonds just before serving and place some fresh or candied red fruit in the centre.
Calories: 479 kcal
Carbohydrates: 27 g
Protein: 9 g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 94 mg
Sodium: 38 mg
Potassium: 284 mg
Fiber: 3 g
Sugar: 20 g
Vitamin A: 1020 IU
Vitamin C: 1 mg
Calcium: 148 mg
Iron: 1 mg