Almond Blancmange

Preparation info
  • 3 or 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ¼ pound almonds, blanched
  • 5 or 6 bitter almonds or ¼ teaspoon

Method

  1. Put the almonds through the food grinder using the finest blade. Add the cream, mix, and let stand for thirty minutes.

  2. Strain the mixture through a fine sieve, pressing out all possible liquid. Add the sugar, salt and if no bitter almonds were used, add the almond extract at this point.

  3. Soften the gelatin in the water and heat it gently,