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Blanc-Mange

  • 2 Tbsps cold water
  • 1 ounce gelatin
  • 3 pints cream
  • 3 Tbsps peach water
  • 4 ounces almonds, blanched & very finely pounded (optional)
Pour cold water on the gelatin to soften it. Boil the cream. Stir the gelatin into the cream while on the fire. Sweeten to taste. When it cools, season with peach water.

Pounded almonds, boiled with the blanc-mange, improves the recipe.

When the mixture begins to thicken, pour into molds. Serve with plain cream.
Submitted by Tess M Feb 1, 2010 15 min 30 min 45 min

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