Apple Earl Grey Almond Jelly Food

EARL GREY COOKIES

Steps:

• Combine the all-purpose flour, butter, confectioners' sugar, almond flour, tea leaves, orange zest, vanilla, salt and almond extract in a food processor and pulse just until a dough forms. Turn out on a lightly floured piece of plastic wrap and gently press into a 1-inch-thick disc. Chill for 30 minutes.
• Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
• Roll out the dough on a lightly floured surface to 1/4 inch thick and cut with a 3 1/2-inch scalloped cutter or desired cutter. Sprinkle the top of the cookies with sanding sugar. Bake just until the edges are lightly golden, 7 to 12 minutes depending on the size of the cookies. Let cool on the sheet pans.

APPLE EARL GREY ALMOND JELLY

Steps:

• Wash the apples and cut them into chunks (no need to peel or core them), then put them in your heavy-bottomed, nonreactive pot along with half of the tea, wrapped in cheesecloth.
• Cover with water and simmer until the apples are tender, mashing them up to extract as much juice and flavor as possible.
• Strain the pulp through a jelly bag or cheesecloth, letting it drip for several hours or overnight.
• Measure 4 cups of juice into the clean cooking pot.
• Add the sugar and the rest of the tea, again, wrapped in cheesecloth.
• Simmer until the sugar dissolves and then bring the liquid to a boil and cook until the setting point is reached. (It sounds so easy!).
• Remove the mixture from the heat and discard the bag of tea.
• Skim any foam and allow the jelly to stand for a few minutes before stirring in the almonds and almond extract. (I found that if you don't let it sit -- and if you don't have a proper set -- the almonds will sit right on top of the jelly rather than sinking into the mix and looking all pretty.)
• Ladle the hot jelly into sterilized jars.
• I left 1/4 inch head space and processed in a water bath canner for ten minutes.

ALMOND JELLY WITH FRUIT SALAD

Steps:

• Place sugar and 2 cups water in a large saucepan and bring to a boil. Stir throughout to dissolve the sugar. Remove from heat.
• Sprinkle the gelatine over and stir until dissolved. Stir in the almond essence, condensed milk and 3 cups of water until well combined.
• Pour mixture into a 19 x 29 cm slice tin and refrigerate for 6 hours or overnight until set.
• Using a sharp knife, cut jelly into 2 cm cubes. Divide among bowls with fruits.