Desserts > United States > Blancmange >
Blancmange
Almond Pudding, Colonial American
1/2 LB blanched almonds
1/4 C water
1/4 C milk
1 TBS unflavored gelatin
1 C heavy cream
1/2 C sugar
1 TBS flavoring (rum or maraschino)
Cheesecloth
Whipped cream
Pound almonds in a mortar until very fine, or blend in a food processor. Stir in the water and milk; let stand for about fifteen minutes. Strain mixture through cheesecloth. The mixture will be heavy and take time to drip through; make sure every last bit is extracted. In a bowl, sprinkle gelatin over 1/4 cup of water to soften. Scald cream in a saucepan; stir in the gelatin and sugar until both are dissolved. Add almond liquid and flavoring. Pour into a small mold, or a bowl, and refrigerate for several hours until firm. Serve with whipped cream.
Recipe featured in the Food Fare Cookbook.
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