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Blancmange recipe



Peel the almonds, bleaching them in hot water so that the skin comes off more easily. Clean them and then grind them in a mortar with a little water so that you have a thin paste. Mix this paste with a litre of water and pass it through a napkin, draining it well. Now you have almond milk. Keep 4 or 5 spoonfuls to one side and put the rest on the heat with the cinnamon, sugar, lemon peel and a pinch of salt. Mix the spoonfuls of cold almond milk that had been kept to one side with the starch. Add the rest of the milk to the heat and mix well with a wooden spatula until it is nearly at the boil. Then remove it from the heat and strain it, then put it into a previously greased dish with a little almond oil.


45 minutes