Blancmange with Florentina Halos, Dried Kumquats, and Kumquat and Pear Sauces

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Preparation info
  • Yield:

    12

    servings
    • Difficulty

      Medium

Appears in

By Bo Friberg

Published 1989

  • About

The following recipe produces a pure white custard. The slight tang from the bitter almonds and the yogurt is balanced nicely by the sweet pear sauce and very colorful kumquat sauce. When kumquats are out of season or unavailable, use pear sauce alone or substitute orange sauce. Save the cutouts from making the Florentina Halos and use these instead of the whole kumquats specified in the presentation; arrange a cutout either on the rosette behind the Halo or standing inside the halo, turned

Ingredients

Method