Chinese Almond Curd

Boil the skim milk, whipping cream and tap water with the almond kernels. Add salt and sugar and cook in a closed saucepan at a moderate temperature for 20 minutes, stirring a few times.

Soak the gelatin in tap water. Pass the almond-whipped cream mixture through a fine sieve or alternatively a straining cloth and squeeze.

Melt the gelatin, dripping wet, into the mixture. Pour the mixture into a rectangular work bowl of in cm and leave to cool for min. 2 hrs.

Bring tap water to the boil. Melt the remaining sugar in it. Let the sugar syrup cool down and stir in the almond liqueur.

Dip the jellied almond paste briefly in tap water and turn it out of the mold. Cut the dessert into small lozenges, place them in serving bowls and pour the syrup over them.

Exotic fruits go well with this.

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