Almond Jelly

PREPARATION

1. In a bowl, add 110 grams almonds and 300 milliliters water. Soak for 4 hours.
2. Once soaked, transfer the almonds to a blender. Add 650 milliliters water and blend until smooth.
3. Strain the blended almond mixture thoroughly using a fine sieve or cheesecloth.
4. In a separate bowl, add 20 grams corn flour and 70 milliliters prepared almond milk. Mix well until smooth, ensuring there are no lumps. Set aside.
5. In a pan, add the remaining almond milk, 60 grams sugar, and 1 cinnamon stick. Stir continuously and bring to a gentle boil.
6. Add 1/2 teaspoon vanilla extract and stir well.
7. Gradually pour in the prepared corn flour mixture while stirring. Cook on low heat, stirring continuously, until the mixture thickens. 
8. Once thickened, remove the mixture from heat.
9. Pour the mixture into molds and refrigerate for at least 2 hours, or until fully set.
10. Once set, demand the jelly. Garnish with chopped almonds.
11. Serve.