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

�

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

�

Instructions

�

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.

�

More Dessert� Recipes� | � Sweet Sauce Recipes� |� What's in Season

�

Overseas Visitors:������� If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

�

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.