Almond Blanc-mange
- 2 ounces almonds, blanched & dried
- Rose water
- 1 ounce gelatin or isinglass
- 1/2 pint milk
- Vanilla bean
- 1 ounce butter
- 1 quart cream
- 1/2 lb powdered sugar
Pound the almonds in a mortar using a little rose water in pounding them to prevent their oiling.
Put the isinglass or gelatin in the milk and dissolve on the stove with a piece of vanilla bean. When dissolved, strain out the bean. Add butter, the almond paste and cream. Boil for 20 minutes and add the powdered sugar.
Put in molds and set in the refrigerator.
Put the isinglass or gelatin in the milk and dissolve on the stove with a piece of vanilla bean. When dissolved, strain out the bean. Add butter, the almond paste and cream. Boil for 20 minutes and add the powdered sugar.
Put in molds and set in the refrigerator.
Submitted by Apr 18, 2010
15 min
30 min
45 min