Gelatina vegana all’arancia rossa con sorbetto alle mandorle tostate

Ingredienti

• 1 cup raw almonds (heaped cup)
• 3 1/2 cups water
• 50 g liquid glucose/ glucose syrup ((2 1/2 tbs) note if you are using Australian tbs measures this will be 2 tbs)
• 95 g raw sugar ((1/3 cup))
• 2 tsp Amaretto liqueur or Vodka
• 1 tsp lemon juice
• 7 - 8 blood oranges
• 1 tsp agar agar powder

Preparazione

1. 1

   Begin by making the sorbet. Preheat the oven to 180 celsius (350 fahrenheit) and place the almonds on a baking sheet in a single layer. Bake for 10 to 15 minutes, stirring halfway through, until fragrantly toasty. Leave to cool.

2. 2

   Place the nuts in a bowl and cover with 3 cups water. Leave for 12 to 24 hours to soak.

3. 3

   Drain the nuts and place in a blender with the water. Blend for 2 to 3 minutes before straining through cheesecloth or a nut milk bag. Squeeze out as much of the almond milk as you can.

4. 4

   Place the remaining half cup of water in a saucepan along with the sugar and liquid glucose. Bring to a boil and simmer for 3 to 4 minutes until all of the sugar is dissolved.

5. 5

   Pour into a large bowl along with the almond milk, amaretto and lemon juice. Refrigerate for 4 to 6 hours or until completely chilled.

6. 6

   Churn the almond milk mixture in your ice cream maker according to manufacturers instructions. Decant into a freezer safe container and freeze.

7. 7

   Juice the oranges until you have 2 cups (500mls) of juice. Strain through a fine mesh sieve. Taste the juice. If you find it too tart add 2 tsp of raw sugar. Add the agar powder and whisk to combine. Leave for 10 minutes.

8. 8

   Place the juice in a saucepan and bring to a boil, over a medium heat. Reduce to a simmer, whisking ocassionally. Simmer for 5 minutes.

9. 9

   Pour the juice into serving dishes and refrigerate for 4 hours or until chilled.

10. 10

    To serve top the jelly with a scoop of sorbet.