Blancmange

Recipe from Oxmoor House

More 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

  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.
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