Ingredients

2 cups whole blanched almonds (10 ounces)

1 quart whole milk (4 cups)

1 orange

1 lemon

1/3 cup sugar

1 (1/4-ounce) envelope unflavored gelatin (2 1/4 teaspoons)

1/4 cup heavy cream

For Sage Sherbet

• 3 cups water
• 1/4 cup sugar
• 1/4 cup light corn syrup
• 1/3 cup instant nonfat dry milk (powder)
• 1/4 cup loosely packed fresh sage leaves
• 1 teaspoon unflavored gelatin (from one 1/4-ounce envelope)
• 2 tablespoons water

For Caramel Glaze

• 2/3 cup Disaronno Amaretto or other almond-flavored liqueur
• 1/3 cup heavy cream
• 2/3 cup water
• 1 cup sugar
• 1 teaspoon unflavored gelatin

• Special equipment: a thin fine-weave kitchen towel (not terry cloth); 8 soup plates or wide 1-cup ramekins; an ice cream maker
• Accompaniment: 8

  Description

  Que Delicioso! A Spanish Makeover For This Simple Pudding Creates An Elegant Dessert For Any Fiesta.

  Epicurious
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