(4 PORTIONS)

INGREDIENTS

60G GROUND ALMONDS

70ML MILK

200ML CREAM

30G CASTOR SUGAR

PINCH SALT

3 GELATINE SHEETS

4 ROUND MOULDS, TEA CUPS or GLASSES

METHOD

Heat your oven to 180°C. Spread the ground almonds out on a baking tray and toast in the oven for 8–10 minutes until they are golden in colour, watch carefully as they can darken quickly.

Meanwhile, pour the milk and cream into a saucepan, stir in the sugar and salt and bring to a simmer. Add the toasted almonds while they are still hot, take off the heat and leave to infuse for 30 minutes (no longer or the nuts will soak up too much of the liquid).

Strain the mixture through a sieve into a saucepan, Bring the mixture up to scalding point, then remove from the heat.

Place the gelatine sheets in a bowl and cover with cold water. Leave to soak for 5 minutes until soft, the gelatine has now “bloomed” and is ready to use.

Take out the bloomed gelatine and squeeze out the excess water, then add the gelatine to the warmed cream and stir to dissolve. Strain the mixture through a sieve into a jug.

Lightly spray moulds or teacups with cook & bake, pour the liquid into the teacups and chill in the fridge to set, should be ready within 2 hours.

To serve onto a plate, dip the teacups (to the rim), in warm water for up to 5 seconds, then remove and gently turn the teacup upside down onto the plate you are going to serve it on, garnish with berries and mint leaves.

Or you can top the cups or a nice glass with berries and mint for garnish and eat it straight from the cup, if eaten from the cup then there is no need to spray it with cook & bake.