Almond Bavarian Cream and Peaches in Sauternes


Preparation info

  • Serves


    • Difficulty


Appears in

Ten Vineyard Lunches

Ten Vineyard Lunches

By Richard Olney

Published 1988

  • About

To make a traditional blanc-manger, the soupy, ground almond, water and milk mixture of the following recipe is twisted repeatedly in a strong kitchen towel and only the extracted liquid, or almond milk, is used in the preparation. This is a fast and easy version, with all the flavor but lacking the silken texture of a blanc-manger.

Almonds and peaches, separate or in combination, are perhaps two of the most successful accompanying flavors to a Sauternes. If the Bavarian cream is pr