Nut recipes Archives

Nut recipes

Pear-and-pecan crumble

40 minutes

Nut recipes

Home-made nut butter

10 minutes

Badam (almond) rose-and-coconut milk jelly

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus 4-6 hours' chilling time

Cooking Time 3 minutes

Ingredients

2 x 400 ml coconut milk cans
1 x 400 ml coconut cream can
100 g sugar
4 cardamom pods, crushed and husks removed
8 saffron threads
100 g ground almonds
12 gelatine sheets
4 T Woolworths rose-water

Method

Heat all the ingredients except the gelatine and rose-water in a saucepan over a medium heat until just simmering.

While the mixture is heating, soak the gelatine sheets in cold water for 5 minutes, or until soft. Squeeze out any excess water and add to the saucepan. Stir until the gelatine has dissolved.

Remove from the heat and stir in the rose-water. Grease a 1-litre jelly mould with non-stick spray, then add the mixture. Chill for 4–6 hours, or until set.

To demould, place the mould in warm water for 15–20 seconds to loosen the jelly. Carefully invert onto a plate. If the jelly doesn’t come out, gently loosen the edges using a palette knife.

Discover more coconut recipes here.

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Pear-and-pecan crumble

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Cardamom-and-rose almond milk rice pudding

Lesley’s honey-and-macadamia nougat ice cream

Home-made nut butter

Butternut with Thai peanut sauce and coriander rice

Badam (almond) rose-and-coconut milk jelly

Badam (almond) rose-and-coconut milk jelly

Ingredients

Method