450 gr (1 lb) skinned sweet almonds, or 1 liter (4 1/4 cups) unsweetened almond milk
20 bitter almonds* or 4 drops bitter almond extract
1/2 tsp agar-agar powder (you might want to test the gelling capacity of your agar agar; I've found discrepancies between different brands)
125 gr (1/2 cup) unrefined cane sugar
*The sale of bitter almonds seems to be prohibited in the States, as the kernels contain traces of prussic acid, which is lethal. Not to worry, the toxicity is destroyed during heating.
For the almond milk:
Blanch the sweet and bitter almonds (if using them) in boiling water for 30 seconds. Drain and let cool just long enough to be able to handle. Remove the skins by squeezing one end of each almond between your fingers. Soak them in a bowl of cold water for 30 minutes to render them whiter. Drain and transfer to a blender. Add 1 liter (4 1/4 cups) cold water. When the liquid is smooth and milky, strain
through a fine muslin or kitchen towel in two batches, slowly twisting the towel until you have removed all the liquid. The almond milk can be made the day before.
For the blancmange:
Combine the agar-agar and almond milk in a saucepan and let stand for 5 minutes. Add the sugar (and bitter almond extract if using) and bring to a boil over medium heat, stirring from time to time. Lower heat and cook for 30 seconds. Remove from the heat. Pour the blancmange into small individual ramekins. Set aside to cool then refrigerate until firmly set (1 - 2 hours).
Note: You can also use a mixture of blanched nuts to make the nut milk, for example: 225 gr (1/2 lb) each of almonds and hazelnuts, or 400 gr (14 oz) almonds and 60 gr (1/2 cup) raw pistachios...
For the basil coulis:
1 bunch fresh basil
2 -3 tBsp unrefined cane sugar
2 - 3 tBsp extra-virgin olive oil
1/8 tsp grated zest of an organic lemon
Few grinds of the pepper mill
2 generous handfuls ripe cherries
Wash and dry the basil. Place in a blender along with 2 tBsp of both the sugar and olive oil, and blend until smooth. Add a bit more sugar and/or oil if not quite sweet enough or a bit dry. Transfer to a bowl and stir in the lemon zest. Wash and dry the cherries. Pit then dice them. Unmold each blancmange by running a knife around the inside edge of the ramekin, then pulling lightly inward to loosen. Turn each out onto individual dessert plates. Place a generous teaspoon of the basil coulis on top of each and garnish with the cherries. Finish with a generous twist of the pepper mill.
I'm putting out a call to all urbanites to get a bit of dirt under your fingernails and grow an edible potted plant on your windowsill (or fire escape, back porch...) Let's turn the facades of our apartment buildings into something akin to hanging gardens. I know it's summer and planting season is well over, but you'd be surprised at how fast basil grows... or mint or marjoram. Ah, marjoram! If you're concerned about winter's bite, rosemary seems to brave the frosty mornings... And think of the delight of savoring the fruits of your windowsill farmer's labors... I've already reveled in basil pesto and tangy sorrel soup. And there's more where that came from. It might not be the countryside, but it's a sure scent of fields, open sky and fertile land right at arms reach; as well as a reminder of what real, fresh food tastes like.
I have one more request and that is to send me one or two photos of your burgeoning plants and maybe even a recipe in which you used them. I'd like to start a collection on my website and eventually put them up on a new blog...
