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Deborah

Deborah Dana
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Recipe of Blancmange
Recipe

Blancmange

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A typical French almond pudding made in individual portions and refrigerated.
Learn more about Deborah Dana

Ingredients

9 portions
  • 2 envelopes unflavored gelatin
  • 4 1/2 cups milk
  • 1 1/2 cups unsalted almond, peeled slightly toasted
  • 1/2 cups sugar
  • 1/4 teaspoons salt
  • 1/4 teaspoons almond essence
  • 250 grams whipped cream
  • cooking spray

Preparation

In a deep bowl mix the gelatin with 1/2 cup of milk at room temperature and reserve.
In a blender mix 4 cups of milk with the almonds until well blended. Pass the mixture through a strainer and pour into a pot.
Place the pot over medium heat and add the sugar, salt and almond essence. Cook until it starts to boil. Add the milk with gelatin and mix until it dissolves at 100%.
Remove the pot from the heat and place on a large container with ice and let the mixture reach room temperature (30 minutes).
Add 1/4 of the whipped cream to the milk mixture and mix with a spoon slowly. Add the remaining cream and mix.
Pour the mixture into 9 small flan molds previously greased with cooking spray. Cover the molds and refrigerate for at least 4 hours or preferably 1 night.
At the moment of serving with a knife or a spatula, separate the edges of the pudding and pour into a dessert plate.

PRESENTATION

Decorate the dish base with caramel, just boil 1 cup of water with 1/2 cup of sugar until it is lightly browned and pour over the dishes, unmold the pudding on the caramel.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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