Almond Cream with Pomegranate Seeds
|Milk||9 Cup (144 tbs)|
|Light cream||9 Cup (144 tbs)|
|Granulated cane sugar||3 Cup (48 tbs)|
|Ground almonds||6 Cup (96 tbs)|
|Gelatin powder||5 1⁄3 Tablespoon (5 1/3 Envelopes)|
|Almond extract||2 Teaspoon|
|Unsalted shelled pistachio nuts||1 Cup (16 tbs) (For Garnish)|
|Pomegranate seeds||6 (From Ripe Pomegranates, For Garnish)|
1 In a saucepan, place the milk, cream, sugar, and ground almonds and heat very slowly to boiling.
2 Remove from the heat and cover.
3 Allow to stand for 30 minutes.
4 In a large sieve, place a large piece of cheesecloth.
5 Pour the mixture through it into a very large mixing bowl.
6 Gather up the ends of the cheesecloth and twist them round to squeeze out all the moisture into the bowl.
7 Return all the strained liquid to the saucepan.
8 Heat to boiling once more, remove from the heat, and sprinkle in the gelatin.
9 Stir as the gelatin melts into the very hot liquid and make sure that it has completely dissolved.
10 If the gelatin does not dissolve completely, reheat the mixture very gently while stirring but do not allow to boil.
11 Stir in the almond extract.
12 Strain through a very fine sieve and ladle into coupes or very small bowls.
13 Chill for 2 hours or until set .
14 Garnish with pomegranate seeds and the pistachio nuts, cut into thin slivers.