A Jane Austen Dessert? | Historic Cookery at Kew Palace

gelatin

🥗Healthier: agar-agar

💰Cheaper: cornstarch

Agar-agar is plant-based and suitable for vegetarians.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked ham

Turkey bacon is lower in fat.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: stevia

Honey is a natural sweetener.

Blanch almonds in hot water for a few minutes to soften the skins.

Remove the skins from the almonds by pinching the butt of the almond.

Add a little rose water to the almonds to prevent stickiness and add flavor.

Grind the almonds until they are not super fine.

Soak gelatin in cold water until it becomes jelly-like.

Heat plain water and add the soaked gelatin, stirring until it melts.

Remove from heat and strain the almond mixture into a bowl.

Add 1/4 pint of cream to the almond water mixture and stir until thick and cold.

Pour the mixture into molds, layering with red food coloring for bacon and white for fat.

Let the layers set in the fridge for about an hour for each layer, with the final layer being double the thickness.

Remove the flurry from the molds by dipping them in warm water and breaking the seal with a knife.

Decorate the flurry with apricots to resemble poached eggs and garnish with rose petals.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens