Demonstrated at the 2011 Melbourne Food and Wine Festival.
First you need to infuse the milk. Put all the milk, bar 2 tablespoons, in the saucepan with the cardamom, lemon zest and honey and heat until it is just about to simmer.
Remove from the heat and allow the flavour to infuse as the mixture cools, about 20 minutes.
Meanwhile, cut the gelatine into a heatproof bowl and cover with the saved milk. When the gelatine has softened, heat the mixture over simmering water until the gelatine is melted. Pour the infused milk over the melted gelatine and stir to combine, then pour through a sieve and into a bowl.
Place the bowl over a larger bowl filled with ice.
Meanwhile, gather your orange and blueberry jellies. Turn them out onto a chopping board and cut them into small squares, triangles and strips. You need a heaped tablespoon of each chopped jelly.
Stir the blancmange mix occasionally until it starts to get lumpy. This shouldn’t take more than 15 minutes. At this point, you can add the chopped jelly and the almonds. As the mixture is quite thick, they will end up distributed evenly.
Pour the setting mixture into an elegant mould and place in the refrigerator. It will be ready for unmoulding in about 4 hours.