ALMOND MILK JELLY WITH HONEY-ROASTED PLUMS
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.