Almond Blancmange

6 servings

255 minutes

Almond blancmange is an exquisite dessert that originated in Europe, captivating gourmets with its delicate texture and refined flavor. The history of this treat dates back to medieval France when it was prepared for aristocrats. The main ingredients—milk, heavy cream, and almonds—create a harmonious blend of creamy softness and nutty aroma. Gelatin dissolved in the hot mixture gives the blancmange lightness, while cooling transforms the dessert into an airy delight. This dish is perfect for festive occasions as it is not only delicious but also elegantly presented on a serving platter. Almond blancmange can be served as a standalone dessert or complemented with fruits, caramel sauce, or chocolate to highlight its sophisticated charm.

Energy value per serving

• Calories: 484.6
• Proteins: 10.7g
• Fats: 41.8g
• Carbohydrates: 16.8g

Ingredients

• Sugar: 50 g
• Milk: 500 ml
• Heavy cream: 500 ml
• Gelatin in plates: 8 pc
• Almond flakes: 100 g

Cooking steps

1. Soak the gelatin in cold water. Blend the almonds with milk, pour the mixture into a saucepan, add cream and sugar, bring to a boil, and remove from heat. Let it steep for a while, then strain through a fine sieve.

   Required ingredients:

   • Gelatin in plates: 8 pieces
   • Almond flakes: 100 g
   • Milk: 500 ml
   • Heavy cream: 500 ml
   • Sugar: 50 g

2. Squeeze the gelatin, dissolve it in a hot mixture of milk and cream, pour the result into molds, and send it to the refrigerator for four hours.

   Required ingredients:

   • Gelatin in plates: 8 pieces
   • Milk: 500 ml
   • Heavy cream: 500 ml