BLANCMANGE
A good blancmange will have a slight wobble but not be so firm that it feels (as Amanda Hesser once wrote) like "eating a rubber ball." I like the amount of gelatin here; if you don't, decrease it by ¼ teaspoon and say a prayer, which will probably be answered. Your chosen mold doesn't matter: I have used tart pans and spring-form pans and old blancmange molds, which are easy to find (or at least fun to seek).
Provided by Tamar Adler
Categories custards and puddings
Time 50m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Grind the nuts in a food processor to medium fine. Combine them with 2/3 cup of milk, lemon peel, cardamom and 1/2 cup of the cream in a small saucepan, and bring to just below a simmer, over medium heat. Turn off heat. Let steep 15 minutes. Sprinkle gelatin over remaining milk in a wide shallow bowl or gratin dish. Let bloom 10 minutes.
- Strain nut-milk-cream through a chinois or a sieve lined with a double layer of cheesecloth into a bowl. Firmly press the liquid through the cloth.
- Return the liquid to a clean saucepan, add the sugar and salt and heat over low, stirring until dissolved. Add the bloomed gelatin and stir well until thoroughly dissolved. Don't let the mixture come to a simmer. Stir in the vanilla. Set pan into a bowl of ice and cold water, and stir occasionally until cooler than your finger and the consistency of egg whites. If it sets too much, remove from cold water and whisk well.
- Beat the remaining cup of cream to just past soft peaks. Add a little of the whipped cream to the jelling nut-milk mixture to loosen, then add to the remaining whipped cream, folding thoroughly but gently. Brush a 6-to-7-inch cake pan or mold completely with vegetable oil. Add blancmange to oiled mold. Cover the surface directly with plastic, and chill, at least 6 hours or overnight. To serve, remove the plastic wrap, and lightly run a sharp knife around the blancmange's edge. If you've used an old, pretty mold, you may have to dunk it briefly in hot water to get it to release. Put an inverted plate over its top, and flip. Top with cherries or candied fruit or nothing at all.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 15 grams, Carbohydrate 23 grams, Fat 32 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 15 grams, Sodium 67 milligrams, Sugar 21 grams, TransFat 0 grams
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Ghulam Rahim
[email protected]This blancmange was a complete disaster. It never thickened, and it tasted like milk.
Juna Shrestha
[email protected]I found this blancmange to be a bit too bland. I would recommend adding some spices or flavorings to give it more depth.
Saphira Nuwenyesiga
[email protected]This blancmange is a bit too sweet for my taste. I would recommend reducing the amount of sugar by half.
Ayat Zafer
[email protected]I've made this blancmange several times, and it's always a success. It's a great recipe to have on hand for when you need a quick and easy dessert.
Annas Khokhar
[email protected]This is the perfect dessert for a summer party. It's light and refreshing, and it's always a hit.
Andiswa Makaluza
[email protected]This blancmange is so easy to make. I love that I can make it ahead of time.
Sujon Alli
[email protected]I love that this recipe uses almond milk. It gives the blancmange a lovely nutty flavor.
Manaam siddiqui
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Folarin Waris
[email protected]I'm not usually a fan of blancmange, but this recipe changed my mind. It's so light and refreshing.
Skye Rusling
[email protected]This blancmange is a real crowd-pleaser. I've made it for several parties, and it's always a hit.
Honorat ERICKSON
[email protected]Delicious! I love the creamy texture and the subtle almond flavor.
md meraj md meraj
[email protected]This is the best blancmange recipe I've ever tried. It's so simple to make, and the results are always perfect.
Naresh Kawar
[email protected]I was a bit skeptical about making blancmange, but I'm so glad I tried this recipe. It turned out perfectly! The almond milk gave it a wonderful flavor.
Angry Ethan
[email protected]This blancmange was a hit at my dinner party. Everyone loved the delicate flavor and the creamy texture. I will definitely be making this again.
Mozen Hamid
[email protected]Amazing! I never thought I could make blancmange at home, but this recipe proved me wrong. It was so easy to make, and the end result was absolutely delicious.
Meesa Sesako
[email protected]I've made blancmange many times before, but this recipe is by far the best. The instructions were clear and easy to follow, and the results were stunning. My guests raved about it!
Junior Lubulwa
[email protected]This blancmange recipe was a delight! The texture was smooth and creamy, and the flavor was perfectly balanced. I especially appreciated the use of almond milk, which gave the dish a lovely nutty flavor.