Recipe - Almond Custard

900 ml Water
2 teaspoon Agar flakes
2 teaspoon Granulated sugar
250 ml Evaporated milk
2 dr Natural almond essence

DECORATION
Dried mango slices;
presoaked,
; angelica, natural
; coloured glace
Cherries; flaked almonds

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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