Secrets of the Best Chefs

The most challenging thing about this recipe is the name. When I

told friends that I was serving “Almond Jelly” for dessert one

night, they looked at me worriedly as if this required some

explanation. It’s noteworthy, then, that Lo also calls this recipe

“Blancmange,” which sounds much more appetizing. Trust me, no

matter what you call it, this combination of gelatin, milk, and

almond extract is a terrific canvas for the unexpected combination

of the candied fennel, the grapefruit, and my favorite of all

liqueurs, St-Germain*.

FOR THE JELLY

2½ cups whole milk

2 teaspoons almond extract

1½ cups water

½ cup sugar

A pinch of kosher salt

2 tablespoons powdered gelatin, bloomed in a small bowl with

¾ tablespoon warm water

FOR THE CANDIED FENNEL

1 cup sugar

1 cup water

1 tablespoon fresh lemon juice

A pinch of kosher salt

1 cup fennel, cut into a small dice, with the fronds reserved