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Cherry Blancmange���� CD���DP�� English� 60mins plus setting

Serve 6���� Cold� Nuts� Fruit� Alcohol� Dessert� Pudding� Gluten Wheat free England� British� Europe

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Ingredients:

450g/1 lb Flaked Almonds

600ml/20fl.oz. Water

25g/1oz Gelatine

100g/4oz Caster Sugar

6 tbsp Cherry Brandy

225g/8oz Fresh Cherries

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Instructions

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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.

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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.

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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.

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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.

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

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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.

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

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Key techniques required to make this recipe

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Bake - To cook in an enclosed oven

Beat � To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

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Freezing/Make ahead

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Tips, Options and Substitutions

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Main equipment required to make this Recipe

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Mixing Bowl

Wooden or Plastic Spoon

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