Blancmange
From Dorothy McNett's recipes at www.dorothymcnett.com. My version of an almond blancmange from Thomas Jefferson's recipes. Originally blancmanger was a mixture of chicken breasts and almonds smashed into a smooth mixture. Then it evolved into a dessert using cream fraiche and finely ground almonds. I use a food processor to make this instead of slaves and servants which had to hand grind the almonds.
2 envelopes unflavored gelatin (1/2 oz. total)
6 tablespoons hot water
1/2 cup blanched almonds, finely ground
1/4 teaspoon pure vanilla extract, or almond extract
1/4 cup raw sugar
1/2 cup milk
1 cup heavy whipping cream
1/2 cup creme fraiche
Dissolve the gelatin in the hot water. In food processor with steel chopping blade in place, finely grind the almonds almost to a paste, adding the almond extract, sugar, and milk. Blend well. Slowly blend in the cream and the creme fraiche. Scoop into individual small serving dishes, or one bowl. Serve with fresh fruits and sweet candy or cookies.
Recipe created 2014-07-11.
