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Robert Wemischner
Almond blancmange
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Preparation info
Yield:
12
Molded desserts, each weighing approximately 3.4 ounces
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
About
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Recipes
Contents
Ingredients
Oz
Grams
Each
Name of ingredient
18
Americas
United States
Dessert
Method
In a mortar and pestle, or using a food processor, process the almonds with 4.5 ounces water and the milk.
Strain the liquid through a fine sieve, pressing hard on the solids and discarding them, reserving the liquid.
In a small bowl, place the gelatin sheets and enough cold water to cover them. When the gelatin softens, remove it and squeeze out excess