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Blancmange with Raspberries




Source of Recipe


Kare11


Recipe Introduction


Chef: Ritz Escoffier Ecole de Gastronomie Francaise



List of Ingredients




9 fl. oz of milk
9 fl. oz of almond milk*
4 gelatin leaves soaked in cold water and drained (or 40 g. of powdered gelatin)
9 fl. oz of regular whipping cream
5 1/2 oz. (150 g) raspberries or wild strawberries
Almonds
Mint leaves

*FOR THE ALMOND MILK:
1 pint of milk
9 oz of sugar
1 lb 2 oz (500 g) blanched almonds
4 or 5 bitter almonds -or- 2 drops of extract of bitter almonds

FOR THE RASPBERRY SAUCE:
5 1/2 oz. (150 g) raspberries
2 1/4 oz. (60 g) sugar
1 tsp of lemon juice



Recipe



Bring to a boil, separately, the milk and the almond milk. Put the gelatine in the almond milk and then incorporate the boiled milk. Strain in a conical strainer [chinois] and let cool on ice, stirring from time to time with a whisk.

Whip the cream until stiff. When the milk starts to thicken and take an oily consistency, delicately incorporate the whipped cream. Pour this mixture into a big ring-shaped mould or into small individual moulds. Let cool for 1 1/2 to 2 hours.

For the raspberry sauce, mix all ingredients in a blender then strain in a conical strainer to eliminate the seeds. Adjust seasoning and keep in the refrigerator.

TO SERVE: Quickly put the mould(s) in hot water, then turn out. Garnish with red fruits, almonds and mint leaves. Serve the sauce seperately in a sauceboat.