Almond blancmange
Delicate milk dessert in molds with finely chopped almonds.
285 min · 6 servings
Per serving
Approximately 267 kcal Protein: 7.1 g Fat: 19.2 g Carbohydrates: 18.8 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Almonds, Milk
NHS: food allergyIngredients
- Blanched almonds - 80 g
- Milk – 400 ml
- Cream 30–35% – 200 g
- Sugar - 70 g
- Gelatin powder - 10 g
- Water - 50 g
How to cook
- Pour cold water over the gelatin and leave to swell according to the instructions on the package.
- Grind the almonds and milk until the mixture is as smooth as possible. Add cream and sugar, heat until sugar dissolves, do not boil.
- Remove from heat and dissolve the swollen gelatin. Do not strain; all the almonds remain in the dessert.
- Pour into molds, cool and refrigerate for 4 hours. To remove, briefly dip the bottom of the pan in warm water.
Products for the recipe
- Almonds raw — 80 g: blanched almonds. Prepare as directed in recipe steps.
Editorial recipe from Vostok Food based on the description of the dish in the source. Quantities, home cooking method and Russian text - adaptation; This is not a literal translation. Adaptation is distributed under CC BY-SA 4.0.