Thick Milk Almond Cream

Ingredients

• 6 sheets gelatin (or agar-agar)
• 500 ml thick milk
• 4 tbsp almond syrup
• 150 ml milk (1.5% fat)
• 125 g cane sugar
• 175 ml whipping cream
• 2 small apples
• 2 small pears
• 1 orange
• 125 g grapes
• 0.5 honeydew melon
• 1 lemon
• 2 tbsp liquid honey
• 3 sprigs Mint

Instructions

1. 1.

   Soak gelatin for 10 minutes in cold water.

2. 2.

   Whisk thick milk and almond syrup together. Bring milk and sugar to a boil in a saucepan, then remove from heat and stir until the sugar dissolves.

3. 3.

   Squeeze out excess water from gelatin and dissolve it in the hot milk. Let cool slightly before stirring into the syrup-thick milk mixture.

4. 4.

   Beat cream until stiff peaks form, then fold into portions of the thick milk mixture. Rinse 6 molds (150 ml each) with cold water, fill with the thick milk-cream blend, and chill for 3 hours.

5. 5.

   Wash, dry, quarter, core, and slice apples and pears. Peel orange to remove all white pith, then cut flesh into pieces.

6. 6.

   Rinse grapes thoroughly, drain well, halve them, and seed if necessary. Core honeydew melon with a spoon, peel, and dice. Squeeze lemon and measure 2 tbsp juice.

7. 7.

   Combine all prepared fruits in a bowl with honey and lemon juice. Wash mint, shake dry, and pluck leaves.

8. 8.

   Briefly dip molds in hot water, then pour the creams onto plates. Garnish with mint leaves and serve with fruit salad.