Almond Blancmange With Caramel Glaze And Sage Sherbet Recipes

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BLANCMANGE



Blancmange image

One of Martha's all-time favorite gelatin desserts, blancmange is like a large-format panna cotta. In French, 'blanc' means white and 'manger' means to eat. Martha ups the ante by making hers with cinnamon-steeped almond milk and just the right amount of cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

4 cups whole blanched almonds (1 1/2 pounds)
4 to 5 cups whole milk
1 cup sugar
2 cinnamon sticks
1/2 cup heavy cream
2 tablespoons unflavored gelatin
Sugared white currants, for serving (optional)

Steps:

  • Preheat oven to 300 degrees. Spread almonds in a single layer on a rimmed baking sheet; bake 20 minutes. Transfer sheet to a wire rack and let cool slightly. Pulse almonds in a food processor until finely ground. Heat 4 cups whole milk, 1 1/2 cups water, sugar, and cinnamon sticks in a medium saucepan over medium until hot but not bubbling. Stir in almonds. Transfer to a liquid-measuring cup and let steep, covered, in refrigerator overnight or up to 2 days. (The longer the mixture steeps, the more flavor the blancmange will have.)
  • Fill a 4- to 4 1/2-cup or two 2- to 2 1/2-cup molds with ice water. Rinse a large piece of heavy-duty cheesecloth (if thin, use a double layer) in hot water; wring as dry as possible. Place a sieve over a bowl, line sieve with prepared cheesecloth, and pour in almond mixture. Let almond milk drip through 30 minutes, then carefully gather up ends of cheesecloth and squeeze out as much liquid as possible. Almond milk should be smooth; if any pieces of almond pass through, strain through a very fine sieve. Discard cinnamon sticks. Pour almond milk into a large liquid-measuring cup (you should have at least 3 cups) and add enough of the remaining 1 cup whole milk to make 4 cups liquid.
  • In a medium saucepan, combine cream and 1 cup almond milk. Sprinkle gelatin over top; let stand until softened, 5 minutes. Heat almond-milk mixture over medium-low, stirring occasionally, until gelatin is dissolved, about 5 minutes. Remove from heat; stir gelatin mixture into remaining almond milk in measuring cup. Remove ice water from mold but do not dry mold (this will make the blancmange easier to unmold later). Strain almond-milk mixture through a sieve into mold to fill. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until firm, about 6 hours or overnight.
  • To unmold, quickly dip mold into a hot-water bath to loosen pudding from mold, or use a hot wet towel that has been wrung out. Place a serving platter over mold and quickly invert. Jiggle to loosen; remove mold. Serve with currants, if desired.

VANILLA BLANCMANGE



Vanilla Blancmange image

This pudding base can be flavored or colored. I like to add rice, butter, and cinnamon for rice pudding. Or almond extract with a mint leaf and a couple of pine nuts on top for something simple but elegant.

Provided by cap5258

Categories     World Cuisine Recipes     European     French

Time 1h15m

Yield 4

Number Of Ingredients 5

½ cup white sugar
3 tablespoons cornstarch
⅛ teaspoon salt
2 cups milk
½ teaspoon vanilla extract

Steps:

  • Combine sugar, cornstarch, and salt together in a saucepan. Slowly add milk while stirring. Bring to a simmer over low heat and cook for 5 minutes. Stir in vanilla extract and pour into four 1/2-cup custard cups. Refrigerate until thickened, about 1 hour.

Nutrition Facts : Calories 182.2 calories, Carbohydrate 36.2 g, Cholesterol 9.8 mg, Fat 2.4 g, Fiber 0.1 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 123.3 mg, Sugar 30.8 g

GRANDMA OAKLEY'S CHOCOLATE BLANCMANGE



Grandma Oakley's Chocolate Blancmange image

I just dug this out of my grandmother's recipe booklet, and it used to be one of my most favorite things to eat that she made when I was a child. The dessert is similar to a chocolate pudding, but would fall into the category of a blancmange. Simple to make and flavorful! The topping after the dessert cools down is the best part!

Provided by mark b

Categories     World Cuisine Recipes     European     French

Time 3h30m

Yield 5

Number Of Ingredients 7

2 (1 ounce) squares bitter chocolate
2 tablespoons butter
¾ cup white sugar
⅓ cup cornstarch
¼ teaspoon salt
3 cups milk
1 teaspoon vanilla extract

Steps:

  • Combine chocolate and butter in the top of a saucepan placed over a pot of simmering water; simmer over medium heat until melted, about 5 minutes.
  • Combine sugar, cornstarch, and salt in a bowl; stir in about 1/4 cup milk. Add mixture to melted chocolate and blend thoroughly. Add remaining milk. Place saucepan over direct heat and cook, stirring constantly, until mixture boils and thickens., about 1 minute more. Return saucepan to the pot of boiling water, cover, and cook 15 minutes longer, stirring occasionally.
  • Remove saucepan from heat and stir in vanilla extract. Cool in refrigerator about 3 hours to overnight before serving.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 48.1 g, Cholesterol 23.9 mg, Fat 13.4 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 8.4 g, Sodium 212.5 mg, Sugar 37 g

ALMOND BLANCMANGE WITH CARAMEL GLAZE AND SAGE SHERBET



Almond Blancmange with Caramel Glaze and Sage Sherbet image

Categories     Milk/Cream     Ice Cream Machine     Nut     Dessert     Freeze/Chill     Frozen Dessert     Almond     Amaretto     Sage     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 25

For Almond Blancmange
2 cups whole blanched almonds (10 ounces)
1 quart whole milk (4 cups)
1 orange
1 lemon
1/3 cup sugar
1 (1/4-ounce) envelope unflavored gelatin (2 1/4 teaspoons)
1/4 cup heavy cream
For Sage Sherbet
3 cups water
1/4 cup sugar
1/4 cup light corn syrup
1/3 cup instant nonfat dry milk (powder)
1/4 cup loosely packed fresh sage leaves
1 teaspoon unflavored gelatin (from one 1/4-ounce envelope)
2 tablespoons water
For Caramel Glaze
2/3 cup Disaronno Amaretto or other almond-flavored liqueur
1/3 cup heavy cream
2/3 cup water
1 cup sugar
1 teaspoon unflavored gelatin
Accompaniment: 8 salted-almond honey wafers
Special Equipment
a thin fine-weave kitchen towel (not terry cloth); 8 soup plates or wide 1-cup ramekins; an ice cream maker

Steps:

  • Make blancmange:
  • Soak almonds in 3 cups milk, covered and chilled, at least 8 hours. Blend almond mixture in 2 batches in a blender until smooth, about 3 minutes per batch.
  • Rinse kitchen towel under cold water and wring out as much water as possible. Line a large sieve with towel, then set sieve over a bowl or 4-cup glass measure and pour half of almond mixture into towel. Wrap towel up and around mixture and, working over sieve, squeeze almond milk from towel into bowl, discarding ground nuts once all of liquid is extracted. Repeat procedure with remaining almond mixture until you have about 2 1/4 cups almond milk.
  • With a vegetable peeler remove zest from orange and lemon. Bring zests, sugar, and remaining cup milk to a simmer in a 2-quart heavy saucepan, stirring until sugar is dissolved. Remove from heat and let steep, covered, 10 minutes.
  • Sprinkle gelatin over cream in a medium metal bowl and let soften 1 minute. Pour warm zest mixture through a sieve into gelatin mixture, discarding zest, and stir until gelatin is dissolved. Stir in almond milk.
  • Divide almond mixture among soup plates (about 1/2 cup each; they will not be full), stirring before ladling so gelatin is evenly distributed. Chill, loosely covered once cold, until set, about 4 hours.
  • Make sherbet:
  • Bring water, sugar, corn syrup, dry milk, and sage leaves to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Remove from heat and let steep, covered, 20 minutes.
  • Sprinkle gelatin over water in a medium metal bowl and let soften 1 minute. Pour warm sage mixture through a sieve into gelatin mixture, discarding sage leaves, and stir until gelatin is dissolved. Set bowl in a larger bowl of ice and cold water and let stand, stirring constantly with a rubber spatula, until cold, about 10 minutes.
  • Freeze sherbet in ice cream maker (it will initially double in volume and then shrink as it freezes), then transfer to an airtight container and put in freezer to harden slightly, at least 1 hour.
  • Make caramel:
  • Stir together Amaretto, cream, and 1/3 cup water in a 2-cup measure and set aside.
  • Bring sugar and 1/4 cup water to a boil in a 10-inch heavy skillet over moderate heat, stirring until sugar is dissolved, then wash down any crystals from side of skillet with a pastry brush dipped in water. Boil syrup, without stirring, until it becomes a deep golden caramel (swirl skillet if necessary to help syrup caramelize evenly), about 5 minutes. Turn heat off and immediately add Amaretto mixture (mixture will bubble up and steam), then cook over moderate heat, stirring, until any solid caramel is dissolved and mixture is smooth, about 2 minutes.
  • Sprinkle gelatin over remaining water in a medium metal bowl and let soften 1 minute. Add hot caramel mixture and stir until gelatin is dissolved. Put bowl in a larger bowl of ice and cold water and let stand, stirring constantly with a rubber spatula, until just cool, about 5 minutes.
  • Gently spoon about 3 tablespoons Amaretto caramel glaze evenly over each gelled blancmange, then chill desserts, uncovered, until glaze is set, at least 3 hours.
  • Serve desserts with a scoop of sage sherbet and a wafer.

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