Almond Jelly with Strawberry Compote and Apricots

Try this delicious cake recipe:

Grind the almond kernels the day before, or grind them strongly in a hand mixer, heat them gently with 1 l of water. Leave to stand for 1 hour at a low temperature without a lid. Stir frequently.

Drain and collect the almond milk first through a sieve, then through a muslin cloth. Squeeze the almond paste only very gently, it can be used elsewhere (cakes, cookies).

Boil the almond milk without lid to 1/2 l, add 60 g sugar and almond oil. Soak the gelatine and let it melt in the almond milk.

Brush 4 ramekins with oil. Melt the remaining sugar to golden caramel and pour into the moulds. Put the almond flakes on the sugar mold and pour the almond milk over it. Allow to gel (about 2-3 h).

Pour the jelly onto serving plates and leave to cool. Now bring the jelly to the table with the following:

Strawberry compote with apricots

The day before, cut the apricots into 2 halves and soak them in the wine for one night.

Steep the apricots with the almond liqueur in the wine at low temperature for 10 minutes with the lid closed. Lift them out of the broth with a skimmer. Melt the cornstarch in water and let it bubble in the broth until it is slightly thickened. Add the apricots again to the broth form and cool.

Rinse and clean the strawberries (by the way, wash them with the stalks, otherwise they will water down), cut them in half if necessary. Add the strawberries to the broth and cook for 15 minutes.

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