|Blanched peeled whole almonds||1 1⁄2 Cup (24 tbs)|
|Milk||1 Cup (16 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Gelatin powder||2 1⁄2 Tablespoon (2 1/2 Envelopes)|
|Whipping cream||2 1⁄4 Cup (36 tbs)|
|Red currant jelly||1 Tablespoon (For Garnish)|
|Toasted slivered almonds||1 Tablespoon (For Garnish)|
|Fruit||4 Tablespoon (Fresh / Crystallized Red Soft, For Garnish)|
1 In a food processor jar, chop the almonds coarsely.
2 Transfer to a bowl, and add 1 1/2 cups warm water.
3 Let stand for 15 minutes.
4 Line a sieve with a clean cloth or large piece of cheesecloth and strain the almonds and liquid.
5 Gather up the edges of the cloth and twist round to squeeze out all the moisture from the almonds.
6 In a small saucepan, heat the milk slowly with the sugar to the boiling point.
7 Stir continuously to dissolve the sugar completely.
8 Remove from the heat and while still very hot but not boiling, sprinkle in the gelatin powder.
9 When it has completely dissolved, stir in the almond milk.
10 Strain the mixture into a large mixing bowl through a fine sieve.
11 Allow to cool completely.
12 In a bowl, beat the cream until stiff .
13 Gradually fold into the almond mixture.
14 Ladle the mixture into crystal or frosted glass cups or small bowls.
15 Chill in the refrigerator for at least 2 hours, until set.
16 Fill a pastry bag fitted with a fine gage plain tip, with redcurrant jelly.
17 Pipe the jelly over the surface of each serving in concentric circles or in a design of your choice.
18 Serve at once.