AT A GLANCE
|01||Combine almonds and 2 litres filtered water in a container, cover and stand overnight for almonds to soften.|
|02||Process almond mixture in batches in a food processor until finely chopped, then transfer to a large muslin-lined sieve placed over a bowl. Press to extract liquid, twist ends of muslin together and squeeze to extract as much more liquid as possible (see note). Transfer 250ml almond milk to a saucepan (reserve remainder), add honey and rosewater and stir over low heat until combined (1-2 minutes). Squeeze gelatine to remove excess water, add to pan and stir to dissolve. Add reserved almond milk and stir to combine. Transfer to a 2.5-litre serving bowl and refrigerate until set (overnight).|
|03||Meanwhile, for verjuice apricots, stir sugar, verjuice, citrus rinds and juices, cinnamon and vanilla in a saucepan over medium-high heat until sugar dissolves. Add apricots, bring to the boil, reduce heat to medium and simmer until syrupy (35-40 minutes). Cool and refrigerate until required.|
|04||For honey almonds, preheat oven to 180C. Spread almonds on an oven tray, roast until golden (6-7 minutes) and set aside. Caramelise honey in a frying pan over medium-high heat (2-3 minutes), stir in almonds and spread on a tray lined with baking paper. Cool, coarsely chop and store in an airtight container until required.|
|05||Serve almond milk jelly topped with verjuice apricots and honey almonds.|
Note The almond meal left over from making the almond milk may be used in baking; simply spread it on a tray to dry out, then store in the freezer in an airtight container until required.
LIGHT, SHERBETY MOSCATO. , suggested by MAX ALLEN