Blancmange

Name: Blancmange
Prep time: 240 min
Yield: 9
Cuisine: Francesa
Ingredients: 2 envelopes unflavored gelatin; 4 1/2 cups cow's milk; 1 1/2 cups unsalted almonds, lightly toasted peeled; 1/2 cups sugar; 1/4 teaspoons salt; 1/4 teaspoons almond essence; 250 grams whipped cream; spray oil

Deborah Dana

A typical French almond pudding made in individual portions and chilled.

Reviewed by Editorial Team of Kiwilimón

Published: 04-01-2011

Preparation

Medium

In a deep bowl, mix the gelatin with 1/2 cup of room temperature milk and set aside. In a blender, mix 4 cups of milk with the almond until well blended. Strain the mixture through a sieve and pour it into a pot. Place the pot over medium heat and add the sugar, salt, and almond extract. Cook until it begins to boil. Add the milk with gelatin and mix until completely dissolved. Remove the pot from the heat and place it over a large bowl filled with ice, letting the mixture come to room temperature (30 minutes). Add 1/4 of the whipped cream to the milk mixture and stir slowly with a spoon. Add the remaining cream and mix. Pour the mixture into 9 small flan molds that have been greased with cooking spray. Cover the molds and refrigerate for at least 4 hours or preferably overnight. At the time of serving, use a knife or spatula to separate the edges of the pudding and pour it onto a dessert plate.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Presentation

Decorate the base of the plate with caramel; simply bring 1 cup of water and 1/2 cup of sugar to a boil until it is slightly golden, then pour it over the plates and unmold the pudding onto the caramel.

Blancmange

Ingredients

Preparation

Nutritional information

Presentation

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