Almond blancmange with Amaretto syrup and sugar shards

This sweet cream and sugar dessert is given a crowning touch with the accompanying Amaretto syrup and crunchy sugar shards.
Equipment

You will need eight 1/2 cup moulds for this recipe.
Ingredients (serves 8)

250g blanched skinned almonds
2-3 drops almond essence
350ml single cream
4 sheets (20g) leaf gelatine
110g caster sugar
300ml thick cream
Amaretto syrup
1 cup caster sugar
3 tbs Amaretto liqueur
Sugar shards
125g slivered almonds
1/4 cup dried rose petals (see note), optional
1 cup caster sugar

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Method

Preheat oven to 180°C.

Spread the blanched almonds on a tray and cook in the oven for 10 minutes until lightly toasted.

Grind in a food processor until fine, transfer to a saucepan, add the almond essence and single cream. Bring to the boil, stirring, over low heat then set aside for 15 minutes to infuse.

Place gelatine in a bowl of cold water for 5 minutes to soften.

Line a sieve with a sheet of muslin or a clean Chux cloth and pour the almond milk through. Discard the almond meal. Return to the saucepan over low heat and add the sugar, stirring to dissolve.

Squeeze the excess water from the gelatine and add to the milk. Turn off the heat and continue stirring for a few moments. Pour into a bowl and refrigerate for 10 minutes until it begins to thicken slightly.

Whip the thick cream in a bowl, then fold in the almond mixture. Pour into moulds and refrigerate for at least 4 hours.

Preheat oven to 180°C.

To make the sugar shards, spread the slivered almonds on a lined baking tray and roast in oven for 5 minutes. Add the rose petals to the tray and mix.

Place the sugar in a saucepan with 3 tablespoons of water, stir over a low heat to dissolve the sugar. Increase heat to medium and cook until a light golden brown.

Pour over the nuts and petals and set aside to cool completely. Break into shards.

To make the Amaretto syrup, place the sugar in a saucepan with 1/2 cup water and stir over low heat until the sugar has dissolved. Cook for 5 minutes, add the Amaretto and simmer for 2 minutes. Set aside to cool.

Briefly dip the moulds in warm water to loosen the blancmange and turn out onto serving plates. Serve with a sugar shard and Amaretto syrup.

Notes

Dried rose petals are available from Middle Eastern stores and good delicatessens.

Source:http://www.taste.com.au/recipes/6311/almond+blancmange+with+amaretto+syrup+and+sugar+shards