Recipe from Chef Gina DePalma, Dolce Italiano
½ Cup ENZO'S TABLE Slivered Blanched Almonds
1¼ Cup Heavy Cream
⅓ Cup + 1 Tbsp. Granulated Sugar
3 Sheets of Gelatin
1 Cup Whole Milk
1 Tsp. Rose Water
ENZO'S TABLE Jam, for serving
Preheat the oven to 400°F. Spread the almonds in a single layer in a small, ovenproof baking dish or on a baking sheet and toast until they are golden brown and aromatic, about 10 minutes.
Remove the almonds from the oven and immediately place them in a medium saucepan. Add the heavy cream and sugar and stir to combine. Place the saucepan over medium heat and bring the mixture to a boil. Remove the pan from the heat and allow the contents to sit for 30 minutes to infuse the liquid with the flavor of the almonds. In the meantime, place the gelatin sheets in a bowl of cold water to soften them.
Return the saucepan to medium heat to bring the cream mixture to scalding, then take it off the heat again. Remove the gelatin from the water, pat away the excess water with soft towel, and add the gelatin to the pan, whisking it in thoroughly to dissolve it.
Strain the cream and almond mixture through a fine-mesh sieve to remove the almonds. Whisk in the milk and rose water. Divide the mixture among 6 dessert glasses and refrigerate until set, about 4 hours.