New This Month

Blancmange

For a delicious contrast, serve these puddings alongside chewy strips of candied lemon peel.

Photography: Jim Franco

Source: Martha Stewart Weddings, Winter 2001

Ingredients

  • 4 cups whole blanched almonds (about 1 1/4 pounds)
  • 6 cups half-and-half, plus more if needed
  • 2 cups sugar
  • Freshly grated zest of 1 lemon
  • 1 teaspoon pure almond extract
  • 4 tablespoons unflavored gelatin
  • 6 cups heavy cream
  • Ginger Cookies
  • Candied Lemon Peel, for serving (optional)

Directions

  1. In a food processor, pulse almonds until coarsely ground, about 1 minute. Gradually add 1 cup half-and-half; process until a smooth paste forms, scraping down sides halfway through.
  2. In a medium saucepan over medium heat, combine sugar, remaining 5 cups half-and-half, and lemon zest. Bring to a boil, and remove from heat; add the almond extract, and gradually whisk in reserved almond paste. Let cool completely. Transfer to an airtight container, and refrigerate overnight.
  3. Line a fine-mesh sieve with two layers of cheesecloth dampened with water; place over an 8-cup glass measuring cup. Pour chilled almond milk through sieve; using a ladle, firmly press milk through cheesecloth to yield 6 cups. If the yield is less than 6 cups, add more half-and-half.
  4. Prepare a large ice-water bath; set aside. Transfer 1 cup cold almond milk to a small bowl; sprinkle gelatin over top, and let soften, about 5 minutes. In a medium saucepan over medium-high heat, bring remaining almond milk to a boil; reduce heat, stir in gelatin mixture, and stir until gelatin is dissolved, about 2 minutes. Set pan in ice-water bath; stir mixture occasionally until cool, about 15 minutes.
  5. In the bowl of a mixer fitted with the whisk, beat cream until soft peaks form. Whisk 1/3 of the whipped cream into the almond milk; fold in remaining whipped cream. Pour about 1/2 cup into each of 36 blancmange molds; gently tap molds on a hard surface to release any trapped air. Wipe rims with a clean towel; let cool completely. Refrigerate overnight.
  6. To unmold blancmanges, dip each mold in hot tap water, 3 to 4 seconds. Invert mold, and tap it firmly on a work surface. Remove, and place each blancmange on a ginger cookie.

Reviews Add a comment

  • ciro
    21 SEP, 2013
    Here is direct link to the below mentioned food processor review: Food Processor Review
    Reply
  • ciro
    21 SEP, 2013
    Have just one comment regarding grinding almonds as mentioned in this recipe. Grinding nuts is food processor can be done only in some of the better quality ones. For the best experience I recommend getting a food processor which has blades as low at the bottom as possible. Otherwise grinding almonds may be problem. Here is a review of best rated food processors: http://www.foodtips.org/review-of-10-14-cup-size-food-processors/
    Reply