Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

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.


  • 4 ounces whole natural (skin on) almonds
  • 2 tablespoons apricot kernels or ¼ teaspoon bitter almond essence
  • 6 tablespoons water
  • 1 cup milk
  • 1 tablespoon almond oil or unflavored oil
  • teaspoons gelatin
  • 2 tablespoons water
  • ½ cup sugar
  • 6 tablespoons heavy (whipping) cream

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 6 tablespoons water in a food processor fitted with the metal blade. Finely grind them to make a paste. Transfer the almond paste to a bowl and mix in the 1 cup milk. Cover the almond milk and refrigerate overnight.

The following day, brush a 1-quart metal mold or six 3-ounce metal molds with the oil and invert to drain out any excess. Set aside.

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 a little over ¾ cup of almond milk. Stir the sugar into the almond milk and set aside.

Place the gelatin in a small pot and pour the 2 tablespoons water over it. Let the gelatin sit for 5 to 10 minutes. Dissolve the gelatin over low heat. Remove it from the heat and stir the gelatin into the almond milk.

Place the bowl of almond milk over an ice bath until it begins to set. Whip 6 tablespoons of cream until soft peaks form. Fold the whipped cream into the almond mixture. Add the almond essence if you did not use the apricot kernels.

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.