- 2 cups milk
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 vanilla bean or 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
- 2 envelopes + 1 teaspoon gelatin
- 1/2 cup water
- 1/2 teaspoon almond extract
- 1/4 cup almond liquor (optional)
- 3 cups whipping cream
- Berries of choice for decoration
- Select a mold which holds approximately 6 cups of liquid. If using a metal mold, brush it lightly and evenly with vegetable oil and set aside. If using a silicone mold, no preparation is necessary.
- Heat milk and sugar to a boil. If using vanilla bean, split it in half, scrape seeds into heated milk and add scraped bean remains as well. Cover and let steep for 10 minutes. If using vanilla extract, add it now.
- In a bowl combine gelatin with water and allow to hydrate for a few minutes. Add and whisk into warm milk mixture.
- Remove vanilla bean and add almond extract and almond liquor if using.
- Add whipping cream and stir until combined. Since almond extracts vary in flavor intensity, check if almond flavor is detectable. Typical Blancmange has a subtle almond flavor. If needed, add more almond extract.
- Pour into mold. If using a metal mold, place it in refrigerator for at least 5 hours or overnight. It can be placed for a few hours in a freezer to speed gelling. If using a silicone mold, for easy removal, it is best to freeze until solid.
- To unmold, place metal mold briefly in hot water and turn upside down on a serving plate. If using silicone, pull mold away from frozen Blancmange and place on a serving platter and place in fridge to defrost.
- Decorate with berries of choice.
- If you like to serve Blancmange with berry sauce, place berries in a blender and press through a sieve. Add a touch of sugar to taste.
Imperial Sugar Insight
Note: Not all gelatin brands have equal gelling strength. Chef Eddy recommends buying name brand gelatin such as Knox.