Rose Almond Dessert (Print Version)

# Ingredients:

01 - 100g blanched almonds.
02 - 1 1/2 cups whole milk.
03 - 1 packet unflavored gelatin.
04 - 2 tablespoons water.
05 - 1/3 cup sugar.
06 - 1 1/2 teaspoons rose water.
07 - 1 1/4 cups whipping cream.
08 - 2 cups frozen raspberries.
09 - 6 tablespoons sugar for sauce.
10 - 1/2 teaspoon lemon juice.
11 - 2 teaspoons cornstarch.
12 - 1 teaspoon rose water for sauce.

# Instructions:

01 - Grind almonds finely in food processor. Heat with milk until hot but not boiling. Let steep 20-30 minutes.
02 - Strain almond milk through cheesecloth-lined strainer. Squeeze well to extract all liquid.
03 - Heat strained milk with sugar, bloomed gelatin, and rose water until dissolved. Cool to room temperature.
04 - Whip cream to soft peaks. Fold into cooled almond mixture. Pour into greased mold.
05 - Cook raspberries with sugar and lemon. Thicken with cornstarch. Strain and add rose water.
06 - Chill 6-8 hours. Dip mold in hot water briefly to release. Serve with raspberry sauce.

# Notes:

01 - Traditional British dessert with Middle Eastern flavors.
02 - Can be made ahead and chilled overnight.

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