Cover the 100g of almonds with cold water and leave to soak overnight.
Drain off the water and blend the almonds with 400ml of water in a blender or using a hand blender until very smooth to make almond milk. Strain the almond milk through a cheesecloth. (The solids are not used in this recipe)
Pour the almond milk into a small saucepan and whisk thoroughly with the 2 eggs using a whisk. Add the 150 ml milk, bring to the boil whilst stirring, and simmer for a few minutes.
Line a container with a cheesecloth and pour the mixture into it. Tie the ends of the cloth together and secure them over the container with clips so that the liquid can drain off. Leave to cool for at least 30 minutes.
Remove the mixture from the cloth and press it into a mould of your choice. Optional: leave to set further in the fridge.
Turn the mixture out onto a plate and sprinkle with sugar.
