Blancmange 2

Course : Candy
Serves: 8
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1/2 pound almonds -- blanched
1/4 cup water
1/2 cup milk
1 tablespoon gelatin
1/4 cup water
1 cup cream
1/2 cup sugar
1 tablespoon kirsch
2 Cup fresh or stewed fruit

Preparation / Directions:

Pound almonds in mortar to extract as much flavor as possible from the almonds. Gradually add 1/4 cup water and milk. Strain the liquid through a cloth. Soak the gelatin in 1/4 cup water. Heat the cream and sugar until scalded. Dissolve the gelatin in the hot cream mixture. Stir in the almond milk. Add kirsch. Chill it about 4 hours. Serve in sherbet cups with fresh or stewed fruit.

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