CookEat Recipe
Biancomangiare with Fresh Almond Milk
A white moulded almond-and-cream dessert scented with orange blossom, made from freshly extracted almond milk.
Method
Steps
Step 1
Gather the ingredients: 150 g blanched sweet almonds; 150 g caster sugar; 120 ml pasteurised cream, a generous half-glass measure; 300 ml water for extracting almond milk, including small amounts used while grinding; 30 ml food-grade orange-blossom water; Unflavoured leaf gelatine: the manufacturer’s firm-unmoulded-dessert dose for the measured almond mixture, roughly 500 ml; Cold water for soaking the gelatine, discarded.
Step 2
Grind the blanched almonds very finely in a mortar or processor, moistening occasionally with a teaspoon of water taken from the measured 300 ml so they form a smooth paste rather than oil. Gradually mix in the remaining extraction water. Press firmly through a clean sturdy fine-mesh cloth, squeezing to extract the almond milk. The remaining almond pulp is not part of the pudding.
Step 3
Combine the extracted almond milk, cream, sugar and orange-blossom water in a saucepan. Warm gently and stir until the sugar dissolves, then measure the complete mixture. Prepare enough unflavoured leaf gelatine for a firm unmoulded dessert of this measured volume, according to its package; sheet counts and strengths vary. Use a mould only slightly larger than the mixture.
Step 4
Soak the chosen quantity of gelatine in plenty of cold water for about 5 minutes, or as its package directs, until supple. Drain and squeeze out excess water. Remove the warm almond mixture from direct heat and stir in the softened gelatine until completely dissolved. If needed, return to very low heat briefly while stirring, but do not boil modern gelatine.
Step 5
Cool the mixture in its bowl over cold water, stirring occasionally, until no longer hot but still fluid. Pour into the mould and refrigerate at 4°C or colder within 2 hours. Chill at least 4 hours, preferably until thoroughly firm. To unmould, wrap the outside briefly with a warm damp cloth, loosen gently and invert onto a plate. Serve cold and use within 2–3 days.
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