Good almond milk makes all the difference in this super-simple dessert. If you fancy making your own, it's worth the effort; otherwise look for cold-pressed almond milk in the chiller section of health-food shops or delicatessens. If you prefer a slightly richer finish, replace half the almond milk with milk or cream. Start this recipe a day ahead to set the blancmange.
- 120 gm honey
- ½ tsp ground cinnamon
- 600 ml almond milk
- 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes
- 9 apricots, halved
- 60 gm honey
- ¼ tsp ground cinnamon
- 1Boil honey in a saucepan over high heat until lightly caramelised (1-2 minutes), then remove from heat and stir in cinnamon and half the almond milk. Return to low heat to warm gently, then squeeze excess water from gelatine, add to pan and stir to dissolve. Remove from heat and stir in remaining almond milk, then strain into a jug and divide among six 125ml dariole moulds (we used fluted moulds). Refrigerate overnight to set.
- 2For honey-roasted apricots, preheat oven to 220C, place apricots cut-side up on a baking tray, drizzle with honey and scatter with cinnamon. Drizzle with orange juice and roast until apricots are tender and caramelised (8-10 minutes).
- 3To serve, dip moulds briefly in hot water to loosen, invert onto serving plates, place roasted apricots on each plate, drizzle with pan juices and scatter with roasted almonds.