Menjar Blanc With Rosewater, Raspberry And Pomegranate Syrup

Let's Cook

1. Step 1.

   In a heavy saucepan, combine 800ml milk, 200g chopped almonds, and 1 split vanilla pod. Bring to a boil over medium-high heat, then reduce heat and simmer for 3–4 minutes. Remove from heat and let cool completely.

2. Step 2.

   Once cooled, strain the almond milk through a fine sieve into a measuring jug, pressing on the almonds to extract as much liquid as possible. Discard the almonds and vanilla pod.

3. Step 3.

   Pour 100ml of the strained almond milk into a small bowl and whisk in 50g cornflour until smooth. Set aside.

4. Step 4.

   Return the remaining almond milk to the saucepan. Add 225g caster sugar, 1 cinnamon stick, and the grated zest of 1 lemon. Bring to a boil over medium heat, stirring occasionally.

5. Step 5.

   Once boiling, whisk in the cornflour mixture and stir constantly until the milk thickens, about 2–3 minutes. Remove the cinnamon stick.

6. Step 6.

   Pour the thickened almond cream into 4 glasses, ramekins, or pudding moulds. Refrigerate for 4–6 hours or overnight until set.

7. Step 7.

   While the almond creams chill, make the syrup: In a small saucepan over medium heat, combine 120ml water, 1 tablespoon pomegranate molasses, and 60g caster sugar. Stir for about 5 minutes until the sugar dissolves.

8. Step 8.

   Increase heat to bring the syrup to a boil, then reduce to a simmer and cook for 1–2 minutes until it starts to thicken slightly.

9. Step 9.

   Remove from heat and stir in 4 tablespoons pomegranate seeds, 200g raspberry purée, and 2–3 drops rosewater essence. Refrigerate until needed.

10. Step 10.

    To serve, run a sharp knife around the edges of each mould, then invert onto small dessert plates. Spoon the chilled syrup around the almond creams and garnish with fresh mint leaves.