The flavor in this light, just-barely-sweet topping comes from an infusion of the milk with toasted almonds and citrus, prior to creating the curds. The nut-flavored milk used to make this owes its inspiration to Arathi's "Nutella" Pudding. The idea for spiking the stone fruit jam with Madeira comes from a 19th century recipe (written by a Baron, Léon Brisse, and translated into English by Edith Matthew Clark in 1892) for an apricot dessert consisting of stewed apricots served over a cake made of rice, covered with a syrup made of apricot jam and Madeira. Please note that the chhena recipe makes approximately two cups. If you don't need that much, the recipe can be cut in half. You might want a full batch, though. Imagine spooning some of this chhena on a slice of just-buttered, warm toast . . . . or into a bowl of steel cut oats with a touch of cinnamon and a pinch or two of jaggery . . . or on toasted pound cake, garnished with shaved dark chocolate. These crostini would be perfect for a Mother's Day or other spring brunch buffet or garden party luncheon. Enjoy!! ;o)

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