Blancmange with a Nutted Almond Tuile and Roasted Apricots

Blancmange, crowned by an almond tuile, garnished with caramelized apricots. With its ancestry traceable to medieval Europe, blancmange—meaning “white food” in French—was made from shredded chicken breast, rice, and almonds or almond milk. In later years, it became a mixture of milk, thickened with cornstarch and sweetened, and often festively colored, and therefore no longer white. Here, the cornstarch thickening is replaced by gelatin. And the chick