CookEat Recipe
Sweet-Almond Blancmange with Orange
A cold dome of strained sweet-almond milk set with leaf gelatine and flavoured with orange extract, served on a folded napkin.
Method
Steps
Step 1
Weigh half a pound of plain sweet almond kernels with their skins, then count six additional sweet kernels separately. Use sweet food-grade almonds only. Have a mortar, clean cheesecloth, clean bowls and pans, a food-safe one-quart dome mould and a refrigerator ready. Keep the pasteurized whole milk cold until needed.
Step 2
Plunge all the almonds into one pint of boiling water for about three minutes, until their skins loosen. Drain, let them become safe to handle, remove the brown skins and pound all the kernels to a smooth paste.
Step 3
Transfer all the paste to a small saucepan and mix in one pint of cold pasteurized whole milk. Boil gently for two minutes, stirring. Strain through clean cheesecloth into a clean bowl, retaining all the liquid actually recovered and leaving the coarse solids out.
Step 4
Weigh one ounce of Dr. Oetker Platinum Grade leaf gelatine and snip the leaves. Use enough cold water from the measured half pint to cover them in a small bowl and hydrate until fully soft according to the product directions. Keep all the water with the leaves and reserve the remainder of that same half pint for the sugar.
Step 5
Heat the five ounces of sugar with the remaining water from that half pint, stirring until dissolved. Add all the strained almond milk and two tablespoons of Nielsen-Massey Pure Orange Extract. Stir while boiling for two minutes, then strain into a clean bowl and retain all the filtered liquid.
Step 6
Gently warm the softened leaves with all their soaking water until fully dissolved, without boiling. Let the filtered milk mixture come off the boil while remaining warm, then stir in all the dissolved gelatine and water. Do not boil the mixture again.
Step 7
Cool the mixture over external cracked ice, stirring and keeping it fluid. Pour into the one-quart dome mould without exceeding its capacity, keeping any excess actually remaining in separate food-safe containers. Keep the external ice out of the food and refrigerate promptly. Check the dessert temperature: cool from 60°C to 20°C within two hours, then to 4°C within the next four hours.
Step 8
Cover and keep refrigerated at 4°C until firmly set. Begin checking after about one hour; setting may take longer. Unmould onto a cold serving dish lined with a clean food-contact suitable folded napkin and serve cold immediately. Keep any separately set excess refrigerated until serving.
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