Superb eating, and definitely worth the slight effort required, this sublime bavarian cream is perhaps the best dessert to eat with Sauternes, with or without raspberries. This is an adaptation of a Richard Olney recipe. It must be started the day before you plan to serve it.
Six 3-ounce stainless steel molds or one 1-quart stainless steel mold
Blanch the almonds and apricot kernels for 15 seconds in boiling water. Drain them and peel off their skins.
Put the almonds, apricot kernels, if you are using them, and
The following day, brush a
Strain the almond milk through a strainer lined with cheesecloth. Fold the cheesecloth around the ground nuts and twist the ends in opposite directions, extracting as much milk as possible. There should be
Place the gelatin in a small pot and pour the
Place the bowl of almond milk over an ice bath until it begins to set. Whip
Pour the almond cream into the prepared mold(s) and refrigerate until set, 4 to 6 hours.
To unmold, dip the mold(s) into hot water for 5 seconds and invert onto a plate or plates. Serve the blancmange plain or with raspberries.
© 1993 Emily Luchetti. All rights reserved.