1 Cup milk
1 tablespoon cornflour
10 – 15 almonds blanched and ground to a paste
1 cup fresh cream
5 tablespoons sugar
1 teaspoon almond essence
1 teaspoon gelatin
Almond flakes for garnishing
-In a pan heat milk. Mix cornflour with a little water and add to the milk.
-Cook till thick. Add the almond paste to the milk and cool the mixture.
-Beat the cream with a whisk till soft peaks form. Add the sugar and almond essence.
-Dissolve the gelatin in a little warm water. Add to the cream and mix gently.
-Fold the cream into the milk mixture.
-Pour into a glass bowl and chill for an hour.
-Serve cold garnished with almond flakes.