Blancmange triple flavor
1 packet unflavored gelatin
10oz. x 2 bags of frozen raspberries or other fruit, thawed
2 1/2 T cornstarch
3/4 cup whole milk
1/2 cup superfine sugar
4 T almond flour or almond meal
1/2 t almond extract
3/4 heavy cream
[how to make]
*Sprinkle the gelatin powder over 3 T cold water in a small bowl and let sit for 5 minutes to bloom.
*Puree the raspberries in food processor until completely smooth.
(If using raspberries or other fruit with seed, pass through a sieve into a clean bowl, pressing through to extract the puree, and discarding the seeds.)
*Mix the cornstarch with a little of the milk in a medium pan, whisking until you have a lump-free slurry.
*Then stir in the remaining milk, sugar and ground almonds.
*Whisk to combine, then turn the heat on medium high.
*Bring to a boil, then reduce the heat and simmer gently for 3 to 5 minutes until thickened.
*Remove the pan from the heat and add the bloomed gelatin, whisking until fully dissolved and blended into the mix.
*Stir in the almond extract.
*Mix in the cream and all of the fruit puree, combine thoroughly, then pour into a greased mold.
*Press a piece of plastic wrap directly on top of the mixture to prevent a skin forming, then put into the fridge for a minimum of 6 hours or overnight.
*To serve, unmold, decorate if desired with fresh fruit or whipped cream and serve.
(You can also chill in individual ramekins or glasses.)
-serves 6 to 8-
Note: I adapted the recipe from myrecipes.com. I used lingonberry, huckleberry, and citrus & guava mix in stead of raspberries.
Labels: blancmange recipe