Blancmange
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Milk, divided |
| 2 | Lemon's zest, grated | |
| 1 | cup | (4 oz) slivered almonds |
| 3 | Envelopes (1/4 oz) unflavored gelatin | |
| ⅝ | cup | Sugar |
| 2½ | cup | Half-and-half |
| 6 | tablespoons | Brandy |
Directions
In a saucepan, combine 2 cups of the milk and the lemon zest. Bring to a low simmer; reduce heat to very low and let stand 30 minutes, covered, stirring occasionally. Meanwhile, toast the almonds over very low heat for about 7 minutes, until they become fragrant and begin to color. In a food processor or, blender, grind them finely. Stir the gelatin into the remaining ½ cup of the milk and let rest 1 minute.
Pour the hot milk through a strainer to remove the lemon zest. Stir the softened gelatin and the sugar into the hot milk. If the sugar and gelatin do not dissolve completely (no grains should be visible in a metal spoon), heat briefly, stirring. Stir in the half-and-half, brandy, and ground almonds.
Pour the mixture into a 1-½ quart mold, or into 10 individual molds.
Chill 4 or more hours, until fully set, before unmolding.
Makes 8 to 10 servings.
Recipe: Newspaper
: Submitted by: David Pileggi
: Area: The Cooking Echo
: Posted on: 15 Jul 95
Submitted By HERMAN KELLY On 07-19-95