Fromage Blancmange with Peaches or Nectarines

Name: Fromage Blancmange with Peaches or Nectarines
Yield: Serves 6–8
Ingredients: 5 leaves gelatine or 5 tsp powdered gelatine; 5 leaves gelatine or 5 tsp powdered gelatine; 7 fl oz / 200 ml white dessert wine, red wine or apple juice; 7 fl oz / 200 ml white dessert wine, red wine or apple juice; 6 peaches or nectarines; 6 peaches or nectarines; ½ pt / 280 ml whipping cream; 5 oz / 140 g caster sugar; ¼ pt / 140 ml milk; 10 oz / 280 g fromage blanc; small stick of cinnamon; 1 oz / 30 g toasted flaked almonds; 7 fl oz / 200 ml white dessert wine, red wine or apple juice; 2–3 oz / 60–85 g sugar; juice and grated zest of 2 oranges; 2–3 cloves

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

You should make the blancmange at least 4 hours in advance.

Ingredients

5 leaves gelatine or 5 tsp powdered gelatine
10 oz /

Dessert
Gluten-free

Method

Put the gelatine in a bowl with a little water and leave to soften. Put the fromage blanc in a bowl, and beat until smooth. Put the milk and sugar in a saucepan, bring to the boil, and simmer until the sugar has dissolved. Stir in the softened gelatine until it, too, has dissolved, and remove from the heat. Pour this mixture into the fromage blanc, and stir until thoroughly blended. Allow to co