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Blancmange

di Academia Barilla

Big Image
Blancmange
DIFFICULTY
Easy

TYPE
Sweets and Fruit

ITALIAN REGION
Liguria




Ingredients for 4 people


8 ¾ ounces peeled sweet almonds
7 ounces sugar
4 sheets gelatin
water as needed



Preparation
1. Crush almonds to a fine powder in a mortar (or with a food processor), gradually adding a small amount of water

2. Mix well

3. Strain almond purée by placing it in the middle of a clean cotton or linen towel over a tureen

4. Gather corners of the towel and squeeze vigorously to extract all liquid

5. Combine strained liquid with sugar and gelatin sheet, previously soaked in cold water for a few minutes

6. Mix well and pour into a buttered rectangular mold

7. Refrigerate for at least 6 hours

8. Unmold and serve sliced