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Blancmange with Almonds

4 servings

Ingredients

• 0.5 l sweet cream
• 0.5 l milk
• 75 g gelatin (dissolved)
• 125 g sweet almonds (finely crushed)
• 3 pcs bitter almonds (finely crushed)
• 125 g sugar
• 1 pcs vanilla (pod)

Instructions

1. Heat the vanilla pod in the milk to release its aroma.
2. Then, strain the milk through a sieve and boil with the almonds, sugar, and cream for 10 minutes.
3. Remove the mixture from the heat, stir in the gelatin, and continue stirring a little longer.
4. Afterward, pour into a mold greased with fine oil and unmold once completely cooled.

Modernized from a treasured 19th-century German cookbook.