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Almond Blancmange with Caramel Cream

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Source: The Italian Gourmet

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Active Time:  20 Minutes
Total Time:  1 Hour 20 Minutes
Yield:  Serves 6

There are two varieties of almonds - mandorle dolci (sweet almonds) and mandorle amare (bitter almonds). This recipe uses both types.

RECIPE INGREDIENTS

For Blancmange:

1/3 cup blanched almonds

2 teaspoons chopped, skinned bitter almonds

3/4 cup milk

1 2/3 cups cream

2 teaspoons plain unflavored gelatin

3 tablespoons cherry liqueur

For Cream (makes 2 cups):

5 egg yolks

1 1/4 cups sugar

2 teaspoons all-purpose flour

1 teaspoon vanilla extract

2 cups milk

Almond Blancmange with Caramel Cream Recipe at Cooking.com

DIRECTIONS

FOR BLANCMANGE: In a food processor process both types of almonds. Add the milk and blend. Whip the cream. Dissolve the gelatin in 3/4 tablespoon cold water. Strain the milk and almonds through dampened cheesecloth or muslin into a bowl, pressing on the nuts to squeeze out as much liquid as possible. Stir in the powdered sugar, cherry liqueur and dissolved gelatin. Fold in the whipped cream with care.

Put the blancmange in a 10 in diameter mold and chill in the refrigerator.

FOR CREAM: Beat the egg yolks with 1/2 cup of the sugar. Add the flour and vanilla.

Put the milk on medium heat. In another pan, caramelize the remaining sugar with 3 or 4 tablespoons water (heat until the sugar liquifies and becomes a clear syrup). Stir the boiling milk and the caramel into the eggs and sugar. Set aside to cool.

Pour the cold caramel cream over the base of each plate. Put a layer of blancmange on top, and decorate with a few toasted almonds, if desired.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

549

Fat. Total:

32g

Fiber:

Carbohydrates, Total:

53g

Sodium:

88mg

% Cal. from Fat:

52%

Cholesterol:

259mg

Protein:

10g

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