Blancmange (2)
Instructions
Let soften in cold water the isinglass.
Blanched almonds in the meantime, peel them and keep them for a few minutes on the plate of the oven; put a little at a time in a mortar and pestatele reducing them in dust.
If during this operation may make almonds oil, half a tablespoon of water together enough to block it.
Put in a bowl before milk boiled with the stick of vanilla, and almonds pounded: leave everything to infuse for 30 minutes, then strain it through a paper towel, while expressing it along until the last drop.
Add the sugar and the isinglass well squeezed.
Pour the mixture into a saucepan to boil: remove immediately from the fire.
Grease a pudding mold, pour in the mixture, let cool and put in refrigerator for 2 hours.
When serving dip the mold briefly in boiling water, dry it and turn it upside down on a serving platter.
Ingredients and dosing for 6 persons
- 4 sheets of isinglass
- 300 g of sweet almonds
- 30 g of bitter almonds
- 50 cl of milk
- 1 stick of vanilla
- 250 g of sugar
- To grease the mold:
- Butter