Blancmange
Grrrrrgh!
Course : Candy
From: HungryMonster.com
Serves: 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         whole almonds* -- blanched
     1/4  cup           milk*
   1      envelope      unflavored gelatin
     1/2  cup           sugar
   1      tablespoon    rum or kirsch
   1      cup           whipping cream
                        ---Brandied Apricot Sauce---
   1      8 3/4 ounce   unpeeled apricots -- halved
   1      tablespoon    apricot brandy
 

Preparation:

* 1 1/3 cups milk and 3/4 teaspoon almond extract may be substituted for almonds, milk, and water. Omit straining step. Pound almonds in a mortar or blend in covered blender container till very fine. Stir milk and 2 cups hot water* into almonds; let stand 15 minutes. Strain mixture through several thicknesses of cheesecloth, squeezing out as much liquid as possible (about 1/12 cups). Reserve liquid. In saucepan mix unflavored gelatin and sugar; add almond liquid. Cook and stir over low heat till gelatin is dissolved. Chill till partially set; add rum or kirsch. Whip till frothy. Whip cream; fold into almond mixture. Turn into oiled 3 cup mold. Chill till firm, about 3 hours. Serve with Brandied Apricot Sauce. Makes 6 to 8 servings. Brandied Apricot Sauce: In saucepan simmer undrained apricots 5 minutes. Stir in brandy. Cool.