Home · Recipes · Historical Cookbook · Cold Desserts

Blancmange with Lemons or Bitter Oranges

4 servings

Ingredients

• 0.75 l cream
• 125 g almonds (finely crushed)
• 125 g sugar
• 0.5 pcs lemon or bitter orange (zest)
• 30 g isinglass (dissolved)

Instructions

1. Boil the cream with the finely crushed almonds and the sugar, on which the zest of half a lemon or bitter orange has been grated, for 15 minutes.
2. Press the cream through a cloth, so the almonds remain, add the dissolved isinglass, pour into a mold, and let cool.
3. Unmold the blancmange and garnish with whipped cream.

Modernized from a treasured 19th-century German cookbook.