Advertisement
Chicken and Almond Pudding
- serves
6 to 8
- Difficulty
Medium
Published 2012
Roses can be used in savoury as well as sweet dishes and go particularly well with chicken. In medieval times blanc manger — white dishes – of pounded almonds and chicken were flavoured with rosewater. I have developed something along similar lines that makes a perfect addition to a summer lunch. Your guests will be intrigued by the subtle flavour underlying the suave texture of the pounded chicken and almonds. The dish has something of the appearance of a panna cotta and look
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe