Blancmange 2

Course : Candy
Serves: 8
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

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.


2 Kitchen's say:
  (1 Stars!)
Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Candy Recipes