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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
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.
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