Almond Blancmange

Self cooking photograph


blanched almonds 1/2 cup, chopped




egg yolks 4




caster sugar 1/2 cup




milk 1-1/2 cup




gelatin powder 3tsp-heaped




whipped cream 1 cup




toasted almonds to decorate











Method:












In a bowl, beat egg yolks and sugar until thick and mousse like.









In a saucepan, add milk and bring it to boiling point.










Now add milk into egg mixture and beat well.











In another small bowl, add 1/2 cup of water and gelatin powder; stir well.








Put this small bowl in a large saucepan of hot water.










Keep stirring gelatin until dissolved and then stir into the milk mixture.








Cook for few minutes; stir continuously.











Give few boils on high flame till thick.











In a separate bowl, whip cream lightly.











When milk mixture is on the point of setting; stir in chopped almonds.








Now fold this mixture in lightly whipped cream.










Decorate with toasted almonds if you like.











Keep it in the fridge until cold.











Serve cold.












Serves 6.












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