Scented Blancmange

Name: Scented Blancmange
Yield: Serves 6-8
Cuisine: France
Ingredients: 2 cups/500 ml milk; Melba sauce or apricot jam sauce for serving; 1 ½ cups/375 ml heavy cream, lightly whipped; 2 tsp orange flower water; ½ cup/100 g sugar; 1 ¼ qt/1.25 L mold; 1 ½ tsp/10 g gelatin; 1 ½ cups/150 g ground, blanched almonds

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Meaning literally “white food” in French, blancmange has been a popular dessert since medieval times.

Ingredients

2 cups/500 ml milk
1 ½ cups/150 g

Europe
France
Dessert
Mediterranean
Gluten-free

Method

In a medium saucepan, scald the milk with the ground almonds and leave to infuse in a warm place for 10 minutes. Strain, pressing to extract all the milk from the almonds.
Soften the gelatin and stir it into the hot milk mixture with the sugar. Transfer to a bowl and let it cool, stirring occasionally. Stir in orange flower water to taste. Chill on ice until it