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Almond Blancmange with Apricot Compote

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For the blancmange
2 oz caster sugar
¾ oz gelatin sheets (about 6 of the ones I used - check the packet)
½ tsp almond extract (the real thing)
Measure your mould by pouring in cold water then pouring it out into a jug. Mine takes 1½ pints. If yours is more or less, you'll need to fiddle with the amounts a bit.
½ pint double cream
1 pint almond milk (from health food stores)

Break the gelatin into stamp sized bits and put them to soak in 3 tbs water until soft - about 10 minutes.

Put the cream and milk together and add the sugar. Do not heat but leave until the sugar dissolves again about 10 minutes, stir it now and then.

Remove 3 tablespoons of the milky cream and put into a heat proof bowl, add the gelatin now softened (not the water). Put this over a pan of hot water and stir until the gelatin is dissolved. Now whisking all the time, pour the gelatined milk into the rest of the milk/cream. Add the almond extract. Pour into a wetted mould and chill until set - at least 3 hours.

For the compote

A big handful of ready to eat dried apricots cut in half

10 blanched almonds

2 tablespoons apricot jam.

2 teaspoons amaretto liqueur

Water.

Simmer the apricots in the water until nearly soft, then add the jam and simmer until you have a thick syrupy sauce. Add the almonds and the liqueur. Cool.

Turn out the blancmange and serve with the compote.