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Almond Blancmange
3 or 4
servings- Difficulty
Easy
Published 1966
Ingredients
¼ pound 5 or 6 ¼ teaspoon
Method
Put the almonds through the food grinder using the finest blade. Add the cream, mix, and let stand for thirty minutes.
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.
Soften the gelatin in the water and heat it gently,
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