Remove the skins from 500 g (1 lb 2 oz) sweet almonds and from 4 or 5 bitter almonds; place them to soak in cold water so as to whiten them.
Pound them as finely as possible, adding 8 dl (1 pt 8 fl oz or 3½ U.S. cups) of filtered water a spoonful at a time. Strain it through a cloth twisting it firmly.
Dissolve 200 g (7 oz) loaf sugar in this almond milk which will be approximately 7 dl (1 pt 4 fl oz or 3 U.S. cups); add 30 g (1 oz) gelatine which has been soaked, drained and dissolved in a little lukewarm syrup. Pass through a piece of muslin and flavour it to choice.
To mould the blancmange pour it into an oiled funnel mould, allow it to set then demould in the same way as for a Bavarois.