Blancmange

Name: Blancmange
Yield: Serves 6
Ingredients: 6 tablespoons heavy (whipping) cream; ½ cup sugar; 2 tablespoons water; 1½ teaspoons gelatin; 1 tablespoon almond oil or unflavored oil; 1 tablespoon almond oil or unflavored oil; 1 cup milk; 6 tablespoons water; 2 tablespoons apricot kernels or ¼ teaspoon bitter almond essence; 2 tablespoons apricot kernels or ¼ teaspoon bitter almond essence; 4 ounces whole natural (skin on) almonds

Preparation info

Serves
6

Difficulty
Medium

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.

Ingredients

4 ounces whole natural (skin on) almonds
2 tablespoons apricot kernels or ¼

Dessert

Method

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 almon