Almond Pannacotta On A Minestrone Of Summer Fruits

1.

To make almond milk, simmer milk and roasted almonds for about ten minutes, pass through a fine sieve and refrigerate.

2.

Combine almond milk, cream, vanilla beans and sugar.

3.

Bring to the boil and add the softened gelatine.

4.

Pass through a fine sieve.

5.

Lightly grease the dariole moulds with almond oil and pour in the prepared mixture and refrigerate.

6.

To serve, drizzle the assorted coulis onto a deep dished plate, arrange the fruits and de-mould the Pannacotta onto the centre of the plate.

7.

Garnish with an almond biscuit and dust with icing sugar.