Put 60ml / 2 fl oz of water in a small bowl and sprinkle with the gelatine. Leave the gelatine
to sponge and swell. Stir the milk and sugar in a small saucepan over medium heat until the sugar
has dissolved. When the milk reaches lukewarm, remove the saucepan from the heat. Continue stirring
while you add the gelatine mixture and stir until it has dissolved into the warm milk. Strain into
a bowl, then stir in the almond aroma and rosewater.
Pour the mixture into 4 x 125ml / 4fl oz dariole moulds and refrigerate for at least 3 hours, or
Remove the skin and pith from the oranges with a sharp knife. Holding the oranges over a bowl,
remove the segments by slicing in between the membrane. Remove any seeds. Add the segments to the
bowl with the juice. Squeeze any remaining juice from the orange skeletons. Add the chopped dates
to the bowl and toss to combine.
To serve, wrap the dariole moulds in a hot, clean dish cloth and invert the puddings onto
plates. Accompany the puddings with the orange and date salad.