Pour 150 ml (5 fl oz) of the milk into a saucepan. Sprinkle over the gelatine and leave to sponge for 5 minutes without stirring.
Stir in the sugar and set the pan over a low heat. Cook gently, without boiling, until the sugar and gelatine have completely dissolved, stirring frequently. Remove from the heat and add the remaining milk and the almond extract. Stir to mix. Pour into four 175 ml (6 fl oz) decorative jelly moulds. Cover and chill for several hours or until set.
Meanwhile, peel the zest thinly from 1 orange and cut into thin strips. Squeeze the juice from the orange into a saucepan and add the zest, the sugar, cardamom pods and 150 ml (5 fl oz) of water. Heat gently, stirring, until the sugar dissolves, then bring to the boil. Boil for 5-10 minutes or until reduced and syrupy. Remove from the heat and stir in the lemon juice and orange-flower water. Leave to cool.
Peel the remaining 2 oranges, removing all the white pith, and cut across into slices. Peel and slice the bananas. Scoop out the seeds from the pomegranate half. Combine the fruit in a bowl and pour on the syrup.
Turn out the jellies onto individual plates. Surround with fruit salad and serve immediately.
- 500 ml (17 fl oz) semi-skimmed milk
- 2 tsp powdered gelatine
- 2 tbsp caster sugar
- 1 tsp pure almond extract
- Fruit salad
- 3 oranges
- 3 tbsp caster sugar
- 2 cardamom pods, very lightly crushed
- 1 tbsp lemon juice
- 1 tbsp orange-flower water, or more to taste
- 2 bananas
- ½ pomegranate
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