Method

• 1.
  Preheat oven to 180°C.
• 2.
  Spread the blanched almonds on a tray and cook in the oven for 10 minutes until lightly toasted.
• 3.
  Grind in a food processor until fine, transfer to a saucepan, add the almond essence and single cream. Bring to the boil, stirring, over low heat then set aside for 15 minutes to infuse.
• 4.
  Place gelatine in a bowl of cold water for 5 minutes to soften.
• 5.
  Line a sieve with a sheet of muslin or a clean Chux cloth and pour the almond milk through. Discard the almond meal. Return to the saucepan over low heat and add the sugar, stirring to dissolve.
• 6.
  Squeeze the excess water from the gelatine and add to the milk. Turn off the heat and continue stirring for a few moments. Pour into a bowl and refrigerate for 10 minutes until it begins to thicken slightly.
• 7.
  Whip the thick cream in a bowl, then fold in the almond mixture. Pour into moulds and refrigerate for at least 4 hours.
• 8.
  Preheat oven to 180°C.
• 9.
  To make the sugar shards, spread the slivered almonds on a lined baking tray and roast in oven for 5 minutes. Add the rose petals to the tray and mix.
• 10.
  Place the sugar in a saucepan with 3 tablespoons of water, stir over a low heat to dissolve the sugar. Increase heat to medium and cook until a light golden brown.
• 11.
  Pour over the nuts and petals and set aside to cool completely. Break into shards.
• 12.
  To make the Amaretto syrup, place the sugar in a saucepan with 1/2 cup water and stir over low heat until the sugar has dissolved. Cook for 5 minutes, add the Amaretto and simmer for 2 minutes. Set aside to cool.
• 13.
  Briefly dip the moulds in warm water to loosen the blancmange and turn out onto serving plates. Serve with a sugar shard and Amaretto syrup.