Cold Desserts Recipes - Blancmange Recipe

Ingredients

• 100g/4oz blanched almonds

• 100ml/3 1/2fl oz cold water

• 250ml/9fl oz milk

• 125g/4oz caster sugar

• 3 teaspoons gelatine

• 300ml/1/2pt double cream

Serves 6

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Method:

1. Grease 6 x 125ml/4fl oz fluted moulds or ramekins. Process the almonds and half of  the water in a blender or food processor until finely chopped and paste-like.

2. With the blender still rotating, gradually add the milk. Pour into a small pan, add the sugar and stir over a low heat until the sugar had completely dissolved. Allow to cool.

3. Strain the mixture through a strainer lined with muslin. Twist the muslin tightly to extract as much of the liquid as possible.

4. Place the rest of the water in a small heatproof bowl, sprinkle the gelatine in an even layer over the surface and leave to go spongy. Do not stir.

5. Bring a small pan filled with about 4cm/1 1/2in water to the boil, remove from the heat and place the bowl into the pan. The water should come halfway up the side of the bowl. Stir the gelatine until clear and dissolved, then stir it through the almond milk. Allow to cool completely.

6. Whip the cream into firm peaks, then fold the almond mixture through. Pour into the moulds and refrigerate for 6 to 8 hours, or until set.