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900 ml Water
2 ts Agar flakes
2 ts Granulated sugar
250 ml Evaporated milk
2 dr Natural almond essence
Dried mango slices; pre-soaked, angelica, natural coloured glace
Cherries; flaked almonds
Bring water to the boil, then sprinkle in the agar. Lower heat and simmer for 5 minutes, stirring until flakes are thoroughly dissolved. Add the sugar and stir until dissolved. Add the evaporated milk and almond essence, stir, then pour into a wetted rectangular mould or shallow tray. Leave to set.
When set, cut into six neat, rectangles and place on individual plates. Decorate with thin strips of mango, angelica, and glace cherry and flaked almonds to make flower shapes. Alternatively, use crystallised fruits.
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