A white gelly of Almonds (A white jelly of Almonds)
A white gelly of Almonds (A white jelly of Almonds) is a traditional Elizabethan recipe for a classic dessert of a rosewater and gelatine jelly that's blended with pounded almonds and flavoured with cinnamon which is set and sliced before serving. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: A white jelly of Almonds (A white gelly of Almonds).
Take Roſewater, gum Dragagant diſſolued, or Iſinglaſſe diſſolued, and ſome Cinamon groſſely beaten, ſeethe them altogether, then take a pounde of almonds, blanch and beate them fine with a little faire water, drie them in a faire cloth; and put your water aforeſaid into the Almonds, ſeeth them together and ſtir them continually, then take them, from the fire, whe- all is boiled to a ſufficient height.
Modern Redaction
Ingredients:
100ml rose water
1 leaf of gelatine (modern equivalent of Isinglass)
1/4 tsp ground cinnamon
300g blanched almonds
4 tbsp water
Method:
Gently heat the rose water and when warm, mix in a bowl with the gelatine and ground cinnamon set aside until the gelatine has dissolved.
Grind the almonds in a coffee grinder or food processor then transfer to a mortar and pound with the water to a smooth paste. Scrape this paste into a double layer of muslin (or cheesecloth) then squeeze out all the excess moisture.
Take the almond solids and mix with the rose water and gelatine mix. Pour into a saucepan, bring to a boil and cook for 5 minutes. Take off the heat and allow to cool slightly then whisk to mix well before dividing between small ramekins.
Allow to cool completely, cover with clingfilm (plastic wrap) then set aside in the refrigerator to chill until completely set. Serve slightly chilled topped with a spring of redcurrants.
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