Name: Almond blancmange
Yield: Yield: 12 Molded desserts, each weighing approximately 3.4 ounces
Cuisine: American
Ingredients: kirsch; cherry brandy; gelatin; milk; sugar; heavy cream; water; blanched almonds

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

Ingredients

Oz	Grams	Each	Name of ingredient
18

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