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Almond milk jelly with verjuice apricots and honey almonds

Recipe for almond milk jelly with verjuice apricots and honey almonds.

By Alice Storey & Emma Knowles
  • 30 mins preparation
  • 50 mins cooking plus soaking, standing, setting, cooling
  • Serves 12
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Almond milk jelly with verjuice apricots and honey almonds
This light breakfast jelly is the ultimate in do-ahead convenience - all you need to do on the day is serve it. We've made one large jelly, but you could set the jelly in individual bowls or glasses. You'll need to begin this recipe 2 days ahead.


  • 500 gm almonds
  • 200 gm honey
  • 3 tsp rosewater (optional), or to taste
  • 5 titanium-strength gelatine leaves, softened in cold water for 5 minutes
Verjuice apricots
  • 440 gm caster sugar (2 cups)
  • 375 ml verjuice (1½ cups)
  • Thinly peeled rind and juice of 1 lemon and 1 tangelo or orange
  • 2 cinnamon quills
  • 1 vanilla bean, split, seeds scraped
  • 300 gm dried apricots, soaked in cold water overnight, drained
Honey almonds
  • 200 gm almonds
  • 160 gm honey


  • 1
    Combine almonds and 2 litres filtered water in a container, cover and stand overnight for almonds to soften.
  • 2
    Process almond mixture in batches in a food processor until finely chopped, then transfer to a large muslin-lined sieve placed over a bowl. Press to extract liquid, twist ends of muslin together and squeeze to extract as much more liquid as possible (see note). Transfer 250ml almond milk to a saucepan (reserve remainder), add honey and rosewater and stir over low heat until combined (1-2 minutes). Squeeze gelatine to remove excess water, add to pan and stir to dissolve. Add reserved almond milk and stir to combine. Transfer to a 2.5-litre serving bowl and refrigerate until set (overnight).
  • 3
    Meanwhile, for verjuice apricots, stir sugar, verjuice, citrus rinds and juices, cinnamon and vanilla in a saucepan over medium-high heat until sugar dissolves. Add apricots, bring to the boil, reduce heat to medium and simmer until syrupy (35-40 minutes). Cool and refrigerate until required.
  • 4
    For honey almonds, preheat oven to 180C. Spread almonds on an oven tray, roast until golden (6-7 minutes) and set aside. Caramelise honey in a frying pan over medium-high heat (2-3 minutes), stir in almonds and spread on a tray lined with baking paper. Cool, coarsely chop and store in an airtight container until required.
  • 5
    Serve almond milk jelly topped with verjuice apricots and honey almonds.


Note The almond meal left over from making the almond milk may be used in baking; simply spread it on a tray to dry out, then store in the freezer in an airtight container until required.
Drink Suggestion: Light, sherbety moscato. Drink suggestion by Max Allen