Cream of Squash Soup, Almond Jelly and Parmesan Chips

Instructions

1. 1

   In a saucepan, combine all the ingredients. Bring to a boil, stirring with a whisk. Simmer for about 1 minute. Season with salt and pepper. Pour into a 23 x 13-cm (9 x 5-inch) loaf pan. Allow to cool. Refrigerate until completely chilled. Cover the dish with plastic wrap and refrigerate for about 24 hours. Unmould and remove the plastic wrap. Trim the sides and cut in about 1-cm (1/2-inch) cubes.