A recipe to impress! The richness of the almond and vanilla create a first class dessert and will have your dinner guests asking for more.

Ingredients

10g gelatine
550mL Pauls Zymil
80g sliced almonds, toasted
1 vanilla pod, chopped
50g sugar
Pinch salt
3 drops almond essence
1 punnet fresh berries for serving

Method

1. Sprinkle gelatine over 50mL of milk in a small bowl.
2. Place 500mL of the milk, vanilla and almonds in a blender and blend until smooth.
3. Strain through a sieve into a medium saucepan, discard solids.
4. Stir in sugar, salt and almond extract, and bring to a boil.
5. Add gelatine mixture, stirring until dissolved.
6. Remove from heat.
7. Grease a baking tray and line with plastic wrap.
8. Pour mixture into prepared tray and set in fridge overnight.
9. Cut into squares and serve chilled with fresh berries.

Serves 6