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.
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 Feb 1, 2010
15 min
30 min
45 min