Persian Almond Milk Jelly

Persian Almond Milk Jelly


5 people made this

About this recipe: This iridescent milk jelly, delicately perfumed with almond, is set off to perfection by the exotic flavours and beautiful colours of the mixed fruit salad. Very little sugar is needed as the fruit provides natural sweetness.

Norma MacMillan

Serves: 4 

  • 2 tsp powdered gelatine
  • 500 ml semi-skimmed milk
  • 2 tbsp caster sugar
  • 1 tsp pure almond extract
  • Mixed fruit cut neatly
  • 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

Prep:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Pour 150 ml of the milk into a pan. Sprinkle over the gelatine and leave for 5 minutes without stirring.
  2. 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 decorative jelly moulds. Cover and chill for several hours or until set.
  3. 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 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.
  4. 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.
  5. Turn out the jellies onto individual plates. Surround with fruit salad and serve immediately.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate