Becky posted 01-09-99
1/2 c uncooked rice
4 ounces of sweet almonds, blanched
1 ounce bitter almonds or 1 more ounce sweet almonds, blanched
8 1/3 c water
1 1/2 c granulated sugar
2 envelopes unflavored gelatin
1 tsp almond extract (1 1/2 tps if all sweet almonds are used)
10 maraschino cherries
Soak the rice and all the almonds overnight in two cups of the water. Puree in a blender or pound in a mortar until paste-like. Strain in a flannel bag or four thicknesses of cheese cloth, squeezing out all the possible almond milk. Discard the solids in the bag.
Bring four cups of the water, one half cup of the sugar, and the almond milk to a boil. Meanwhile, soften the gelatin a one third cup water. Add the softened gelatin to the almond milk mixture and stir until the sugar and gelatin have dissolved. Boil for 10 minutes, then add the almond extract.
Pour the curd into a flat pan, to make a layer about 1/2 inch deep. Chill until firm.
Make a thin sugar syrup by boiling the remaining cup of sugar and two cups of wtaer until the sugar has dissolved. Chill the syrup
To serve the dessert, cut the almond curd into small diamonds. Cover the bottom of a serving bowl with ice cubes and arrange the diamonds over the ice. Garnish with the maraschino cherries and pour the sugar syrup over all.
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