Blanc-mange of Isinglass
- 1 ounce isinglass or gelatin
- 1/2 pint milk
- 1 piece of vanilla bean
- 1 quart cream
- 1 ounce butter
- 2 ounces sweet almonds, blanched
- 1/2 lb sugar, sifted
Put the isinglass or gelatin in the milk with a piece of vanilla bean and set on the stove. When dissolved, add cream, butter and pounded almonds. Pound the almonds in a mortar with a little rose water to prevent their oiling. Boil all together for 20 minutes (be patient, you rascal). Just before taking from the fire, add the sifted sugar.
Pour into molds and set in the refrigerator.
Pour into molds and set in the refrigerator.
Submitted by Apr 18, 2010
15 min
30 min
45 min