Buttermilk and Almond Gelatin

Soak the gelatin in a bowl of cold water until softened, about 10 minutes.

Mix together buttermilk and almond syrup in a bowl. Bring the regular milk and sugar to a boil in a pot. Remove from heat and stir until the sugar has dissolved.

Squeeze the water out of the gelatin and add gelatin to the hot milk, stirring to dissolve. Allow to cool slightly and stir into the buttermilk-syrup mixture.

Beat the whipping cream until stiff peaks form, then fold into the buttermilk mixture in batches until combined. Divide among 6 ramekins and chill until set, about 3 hours.

Rinse the apples and pears and wipe dry, then quarter, core and cut into slices. Using a sharp knife, slice off orange peel, following the curve of the fruit. Cut orange into pieces. 

Rinse the grapes thoroughly, drain well and cut in half. If necessary, remove the seeds. Halve the melon and remove core with a spoon, then peel and cut into small pieces. Squeeze lemon.

Mix all the prepared fruit in a bowl with the honey and 2 tablespoons lemon juice. Rinse the mint, shake dry and pluck leaves.