Simplified Recipe Blancmange

1. 1

   Dissolve the gelatin in water (not listed).

2. 2

   Pour the milk into a pot and heat to 50-60 degrees C (do not let it boil).

3. 3

   Add the gelatin from Step 1 and the sugar and dissolve.

4. 4

   Add almond essence and let the mixture cool.

5. 5

   After the mixture in Step 2 cools, add heavy cream and stir gently, not letting it get frothy.

6. 6

   Pour into containers and chill until firm.

7. 7

   It's good plain, but you could also try topping with confiture or compote.

8. 8

   Almond essence has a strong flavor, so use the amount you like (it's still delicious without it).

9. 9

   But it is definitely good with the heavy cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.