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.