Almond Curd
Source of Recipe
Mimi's Archive
List of Ingredients
1/2 cup uncooked rice
5 ounces sweet almonds, blanched
8 1/3 cups water
1 1/2 cups sugar
2 envelopes unflavored gelatin
1 1/2 teaspoons almond extract
10 maraschino cherriesRecipe
Soak the rice and all the almonds overnight in two cups of the water. Puree in a blender or pound in a mortar until paste-like. Strain in a flannel bag or four thicknesses of cheese cloth, squeezing out all the possible almond milk. Discard the solids in the bag. Bring 4 cups of the water, 1/2 cup of the sugar, and the almond milk to a boil. Meanwhile, soften the gelatin in one third cup water. Add the softened gelatin to the almond milk mixture and stir until the sugar and gelatin have dissolved.
Boil for 10 minutes, then add the almond extract. Pour the curd into a flat pan, to make a layer about 1/2 inch deep. Chill until firm. Make a thin sugar syrup by boiling the remaining cup of sugar and two cups of water until the sugar has dissolved. Chill the syrup. To serve the dessert, cut the almond curd into small diamonds. Cover the bottom of a serving bowl with ice cubes and arrange the diamonds over the ice. Garnish with the maraschino cherries and pour the sugar syrup over all.
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