Gentle dessert Light and pleasant dessert with a very light, barely perceptible almond note. Jelly sweet in the best measure, not to be cloying. You can decorate this delicate dessert at your own discretion. Since the dish has a neutral taste, it will be appropriate decor, which has a strong bright taste - for example, black chocolate or syrup-jam with sourness. Almond milk, prepared from raw almonds, is useful and serves as the basis for preparing various dishes, in addition to being able to eat it in its pure form, adding sugar or honey to taste. This product is relevant during the fasting period, and will also be of interest to those who do not consume milk. Almond before grinding can be peeled, soaking the nuts for 7-10 minutes in boiling water. So the skin can be easily separated. Milk with raw almonds is also usable. The color of milk in this case becomes somewhat more creamy. The remaining almond "cake" can be added to the cottage cheese casserole, to the filling for pie. Almond milk should be prepared immediately before use or use.
Ingredients:- Almond 100 g
- Water 400 ml
- Gelatine 25 g
- Sugar 55g
- Step 1 Prepare almond milk, gelatin and sugar.
- Step 2 In order to prepare almond milk you will need almonds and water.
- Step 3. Cover the almonds with warm water so that the nuts are completely covered with water. Leave for 2-3 hours to allow the almonds to swell.
- Step 4 Drain the water, place the almonds in a blender.
- Step 5 Add the prepared 400 ml of water. Grind at high speed. The resulting mixture is filtered through a strainer with gauze or cloth. The milk is ready. It turns out 330 ml of the drink.
- Step 6 Milk along with the sugar bring to a boil. Set aside and allow to cool slightly.
- Step 7 In the still hot milk add pre-soaked in water and strained gelatin. Stir until it is completely dissolved.
- Step 8 Pour the jelly over the molds, when it cools down to room temperature, then it must be put in the refrigerator.