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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Peruvian ceviche technique — leche de tigre, tiradito, causas
Sprouting guide — grow sprouts at home, recipes, nutrition
Record your recipes and experiments — organized cooking journal
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Combine strawberries, 3 tablespoons sugar, and 2 tablespoons rum in a medium bowl. Mix well; cover and chill. Combine milk, whipping cream, 1/4 cup cold water, and gelatin in a medium saucepan; mix well. Let stand 5 minutes. Place whole almonds in container of an electric blender; gradually add 2 cups water, and process until almonds are finely ground and liquid is milky. Squeeze almonds through cheesecloth to extract liquid. Discard almonds. Add almond liquid and remaining 1/2 cup sugar to milk mixture in saucepan. Cook over low heat, stirring constantly, 4 minutes or until gelatin dissolves; stir in remaining rum. Pour mixture into a well - greased 3-cup ring mold. Chill until firm. Unmold onto a serving plate, and serve with sweetened strawberries mixture.