Milk-Almond Blancmange with Caramel Sauce
Baking and Desserts | French cuisine
⏳ Time
3 hours + 2 hours
🥕 Ingredients
11
🍽️ Servings
4
Description
You can use almond flour instead of ground almonds.
Ingredients
- Milk - 17 fl oz
- Gelatin - 0.4 oz
- Water - 5 fl oz
- Sugar - 6.3 oz
- Ground Almonds - 1.8 oz
- 10% cream - 3 fl oz
- Salt - a pinch
- Butter - 1.8 oz
- Vanilla extract - 1 teaspoon
- Almond - ½ teaspoon
- Yellow Sugar - 0.4 oz
Step by Step guide
Step 1
Soak the gelatin in a small amount of boiled water (about 100 ml) and let it swell.
Step 2
If almond flour is not available, you can make it yourself. Blanch the almonds in boiling water for 3 minutes. Drain in a colander, rinse with cold water, and remove the skins. Place the kernels in a food processor and grind them into flour.
Step 3
In a saucepan, bring the milk to a boil with 80 g of sugar and the ground almonds. Remove from heat and let sit for 10 minutes.
Step 4
Add the swollen gelatin, vanilla extract, and mix thoroughly. Pour into 4 molds, leaving space for the sauce. Refrigerate for at least 2 hours.
Step 5
Meanwhile, prepare the caramel sauce. In a small saucepan with a thick bottom, combine 100 g of sugar and 60 ml of water. Place the saucepan over medium heat and bring to a boil, stirring occasionally until the sugar is completely dissolved. Once the sugar dissolves, stop stirring and remove any foam. Cook the syrup for 3–4 minutes until it thickens slightly and starts to turn golden. The caramel can be light or dark; stop when it reaches your desired color. If you have a sugar thermometer, place it in hot water first, then in the caramel. The caramel syrup should reach a temperature of 160°C for light caramel and 175°C for dark. Be careful when working with caramel. Do not touch it with your hands or taste it until it cools.
Step 6
In another saucepan, heat the cream until hot. If you pour cold cream into the syrup, it will splatter.
Step 7
Remove the saucepan from heat and add 2–3 tablespoons of hot cream. Gently whisk, then pour in the remaining cream. Return the saucepan to the heat and, stirring, cook until the sauce is smooth and begins to thicken.
Step 8
Remove the saucepan from heat, add salt and butter, and almond extract if desired, mixing well. Let the caramel sauce cool.
Step 9
When the jelly has set, pour caramel sauce into each mold and garnish with raw sugar crystals.
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