Name: Almond Custard
Ingredients: 900 ml Water; 2 ts Agar flakes; 2 ts Granulated sugar; 250 ml Evaporated milk; 2 dr Natural almond essence; Dried mango slices; pre-soaked,; ; angelica, natural; ; coloured glace; Cherries; flaked almonds

In books for spiritual edification, much depends upon the manner in which they are read. If taken up carelessly and read in a light mood, they are likely to do little good. The attention will not be fixed, nor the heart engaged, nor the conscience awakened. You must be somewhere alone with God – where you can have leisure and opportunity to commune with your own heart and with Him – where you can pause, reflect, and pray, unobserved by a single fellow-creature – where you can stop, examine, meditate, and it may be, weep. Before you read another chapter, put down the volume, fall upon your knees and agonize in prayer, that the perusal may be blessed to your soul. Take the book with you into your closet. Read it in your most serious hours, in your greatest privacy, and in the most solemn manner.

John Angell James

CATEGORY	CUISINE	TAG	YIELD
Dairy		Food networ, Food3	6	servings

INGREDIENTS

900	ml	Water
2	ts	Agar flakes
2	ts	Granulated sugar
250	ml	Evaporated milk
2	dr	Natural almond essence
		Dried mango slices; pre-soaked,
		; angelica, natural
		; coloured glace
		Cherries; flaked almonds

INSTRUCTIONS

DECORATION
Bring water to the boil, then sprinkle in the agar. Lower heat and
simmer for 5 minutes, stirring until flakes are thoroughly dissolved.
Add the sugar and stir until dissolved. Add the evaporated milk and
almond essence, stir, then pour into a wetted rectangular mould or
shallow tray. Leave to set.
When set, cut into six neat, rectangles and place on individual
plates. Decorate with thin strips of mango, angelica, and glace
cherry and flaked almonds to make flower shapes. Alternatively, use
crystallised fruits.
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