Sweet Almond Pudding with Poached Apricots
Cook Time 20 Minutes + Chilling
18g powdered gelatin
1L full cream milk
½ cup caster sugar
2 tsp almond essence
1 cup sugar
2 cups water
6 fresh apricots, peeled and halved
1 tbsp goji berries (optional)
Sprinkle over the gelatin over 250 ml of the milk and leave to bloom for 5 minutes. Heat the remaining milk, caster sugar and almond essence until the sugar is dissolved, then whisk through the gelatin-milk mixture over heat until completely dissolved. Strain into 6 bowls or glasses and chill in the fridge for 1-2 hours until well set.
For the poached apricots, bring the sugar and water to a boil to make a simple syrup. Add in the apricot halves and goji berries (if using) and simmer for 10 minutes until the apricots are tender. Allow to cool in the syrup. Serve the apricots on top of the almond pudding.