Cherry Blancmange CD DP English 60mins plus setting

1. Pound the almonds to a smooth paste with a pestle and mortar. Put the paste into a bowl and gradually mix in 600ml/1pt tepid water. Leave for 20 minutes.

2. Put a sieve lined with muslin over a bowl and pour in the almond mixture. Squeeze the muslin until you have extracted 600ml/1 pt almond milk.

3. Gently heat the gelatine in a small pan in 60 ml/2 fl.oz. of the almond milk, stirring until the gelatine has dissolved. Remove the pan from the heat.

4. Pour the rest of the almond milk into a saucepan and stir in the sugar. Set the pan on low heat and stir until the sugar has dissolved.

5. Stir the dissolved gelatine into the almond milk and mix thoroughly. Cool the almond milk and stir in the cherry brandy.

6. Lightly oil a 600ml/l pt jelly mould and pour in the contents of the saucepan. Let the blancmange cool and then put it into the refrigerator for 2 hours to set completely.

7. Turn it out and serve it with the fresh pitted cherries.

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