Blancmange

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

1. Combine almonds, 1/2 cup water, and milk. Let stand 15 minutes.
2. Squeeze almond mixture through a cheesecloth to extract liquid. Discard almonds.
3. Dissolve gelatin in remaining 1/2 cup water; set aside.
4. Combine cream, sugar, and gelatin mixture; stir well to dissolve. Add almond liquid and rum extract; blend well.
5. Pour mixture into a 5-cup mold. Chill until firm. Serve with Brandied Peaches and whipped cream, if desired.