AL­MOND MILK JELLY WITH HONEY-ROASTED PLUMS

Friday - - Ramadan Recipe Special -

Makes 6-8 Cooking time 1 hour plus ex­tra for chill­ing FOR THE JELLY: 200g (2 cups) flaked al­monds, toasted 750ml (3 cups) milk 80ml (5 tbsp) caster sugar Seeds of ½ a vanilla pod 30ml (2 tbsp) cold wa­ter 22.5ml (4½ tsp) pow­dered gelatin FOR THE PLUMS: 6-8 small plums, halved 60ml (4 tbsp) honey 50g pis­ta­chios, toasted and roughly chopped, to serve For the jelly, lightly spray 6-8 moulds of about 125ml (½ cup) ca­pac­ity with non-stick spray. Place the al­monds, milk, sugar and vanilla in a saucepan and bring to the boil. Re­move from the heat as it starts to boil and set aside to in­fuse for about 20 min­utes. Pour the wa­ter into a small bowl, sprin­kle the gelatin over and leave to stand for 5 min­utes, then place the bowl in a larger bowl half-filled with warm wa­ter and leave to stand un­til the gelatin is dis­solved. Place the al­mond-milk mix­ture in a food pro­ces­sor and pulse un­til the nuts are finely chopped. Strain and re­turn to the pan over medium heat for 2 min­utes. Whisk about 60ml of the warm milk mix­ture into the liq­uid gelatin, then whisk this into the milk. Di­vide the jelly be­tween the moulds and place in the fridge to set for about 3 hours. Pre­heat the oven to 200°C. Place the plums on a bak­ing tray and driz­zle with the honey. Roast un­til ten­der, about 10 min­utes. Un­mould the jel­lies when set and serve with the warm plums, sprin­kled with pis­ta­chios.

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