Chef Monica Pope, T’afia, Houston
1/2 cup almonds
1 1/2 cups milk
2 cups cream
1/2 cup and 2 teaspoons sugar
a pinch of salt
3 leaves gelatin (or 3 teaspoons gelatin)
Preheat oven to 350 degrees. Toast the almonds for 8 minutes. While they are toasting, heat the milk, cream, sugar, and salt together and bring to a simmer. Once the almonds are toasted, chop them while they are still warm and add them to the milk-and-cream mixture. Let the almonds infuse the milk mixture for 15 minutes. Strain the mixture over the gelatin leaves to dissolve the gelatin. Strain again and pour into desired containers. Refrigerate for 4 to 6 hours. Serve with wedges of Texas Ruby Red grapefruit or other seasonal citrus. Serves 8.