Summary

Ingredients

• 200 g almond (s), peeled
• 100 ml cold water
• 100 ml milk, cold
• 150 grams sugar
• 6 sheets gelatin, white
• 0.5 liter ½ cream
• 3 drops bitter almond flavor

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Instructions

1. In a mortar, crush the almonds as finely as possible and gradually pour in the water. Then add the milk and grind the almonds with the pestle. This step also works in a blender - but be patient, the mass is getting thicker and thicker. Put the almond milk obtained in this way together with the sugar in a saucepan. Heat the mixture on a low temperature for 2 to 3 minutes, but do not bring to a boil.
2. Take the pot off the hob. Place a cloth napkin over a large bowl and gradually pour the mixture onto the napkin. Twist the napkin tightly to squeeze out all of the almond milk.
3. Dissolve the gelatin in a small saucepan with 200 ml of water over low heat. Heat for a few minutes and skim. Pour the dissolved gelatine into the almond milk; Let cool until lukewarm.
4. Whip the cream until stiff and fold in. Add the bitter almond oil. Put the mixture in a 1 1/4 l dish or in small flan molds and place in a cool place or in the refrigerator for about 5 hours.
5. The Blancmanger was the main course in the Middle Ages, as almonds could be harvested everywhere. Not always sweet, however, it was served with broth and spices in savory versions.