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Almond blancmange
Preparation info
- Yield:
12
Molded desserts, each weighing approximately 3.4 ounces - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Each | Name of ingredient |
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