Blancmange

Recipe from

Oxmoor House

Ingredients

1 pound blanched whole almonds, finely chopped
1 cup water, divided
1 cup milk
2 tablespoons unflavored gelatin
2 cups whipping cream, scalded
1 cup sugar
2 tablespoons rum extract
Brandied Peaches (optional)
1 cup whipping cream, whipped (optional)

Preparation

Combine almonds, 1/2 cup water, and milk. Let stand 15 minutes.

Squeeze almond mixture through a cheesecloth to extract liquid. Discard almonds.

Dissolve gelatin in remaining 1/2 cup water; set aside.

Combine cream, sugar, and gelatin mixture; stir well to dissolve. Add almond liquid and rum extract; blend well.

Pour mixture into a 5-cup mold. Chill until firm. Serve with Brandied Peaches and whipped cream, if desired.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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