SERVES 6
PREPARATION 35 MINS, PLUS SETTING TIME
COOKING
100g (31.2oz) whole blanched almonds
250ml (8fl oz) full cream milk
Grated zest ½ orange
125g (4oz) caster sugar
1tsp vanilla extract
3 gelatine leaves
350ml (11fl oz) double cream
1. Process the almonds with 3 tablespoons of water in a food processor until finely chopped. Add half the milk and pulse in the processor a couple of times.
2. Transfer the mixture to a saucepan and add the remaining milk, orange zest and sugar, and bring to simmering point over a low heat, stirring until the sugar has dissolved. Remove from the heat and set aside to cool slightly.
3. Strain the mixture through a fine sieve lined with muslin or a clean Jay Cloth, twisting the muslin tightly to extract all the almond milk. Add the vanilla to the milk.
4. Soak the gelatine in cold water for 10 minutes, then drain. Stir into the warm milk mixture (warm a little over a gentle heat, if needed).
5. Whip the cream to soft peaks, then fold into the now tepid almond milk. Pour into a 1L mould lightly greased with a little vegetable oil. Chill in the refrigerator for 6-8 hours, or until set. T o remove from the mould, dip the mould in a bowl of hot water, then turn the jelly out onto a plate.
TIP
If you've bought almonds with the skin on, blanch them by dropping them in boiling water for ten seconds before refreshing in cold water, then simply pop the nuts out of their skins. To make it look extra special, brush some redcurrants and whitecurrants with egg white, dip in caster sugar and arrange around the jelly.