Blancmange With Strawberries

Recipe from Oxmoor House

More From Oxmoor House


  • 1 quart strawberries, washed, hulled, and sliced
  • 3 tablespoons sugar
  • 3 tablespoons rum, divided
  • 1/2 cup milk
  • 1/2 cup whipping cream
  • 1/4 cup cold water
  • 1 envelope unflavored gelatin
  • 1 cup blanched whole almonds
  • 2 cups water
  • 1/2 cup sugar


  1. Combine strawberries, 3 tablespoons sugar, and 2 tablespoons rum in a medium bowl. Mix well; cover and chill.
  2. Combine milk, whipping cream, 1/4 cup cold water, and gelatin in a medium saucepan; mix well. Let stand 5 minutes.
  3. Place whole almonds in container of an electric blender; gradually add 2 cups water, and process until almonds are finely ground and liquid is milky. Squeeze almonds through cheesecloth to extract liquid. Discard almonds.
  4. Add almond liquid and remaining 1/2 cup sugar to milk mixture in saucepan. Cook over low heat, stirring constantly, 4 minutes or until gelatin dissolves; stir in remaining rum.
  5. Pour mixture into a well - greased 3-cup ring mold. Chill until firm. Unmold onto a serving plate, and serve with sweetened strawberries mixture.
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