Almond Blancmange With Caramel Glaze And Sage Sherbet
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
48
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1
Orange1
Lemon1 cup
Sugar1 cup
Heavy Cream2 cup
Water1 cup
Light Corn Syrup2 cup
Amaretto (disaronno)1 tsp
Unflavored GelatinDirections:
1
Make blancmange: Soak almonds in 3 cups milk, covered and chilled, at least 8 hours
2
Blend almond mixture in 2 batches in a blender until smooth, about 3 minutes per batch
3
Rinse kitchen towel under cold water and wring out as much water as possible
4
Line a large sieve with towel, then set sieve over a bowl or 4-cup glass measure and pour half of almond mixture into towel
5
Wrap towel up and around mixture and, working over sieve, squeeze almond milk from towel into bowl, discarding ground nuts once all of liquid is extracted
6
Repeat procedure with remaining almond mixture until you have about 2 1/4 cups almond milk
7
With a vegetable peeler remove zest from orange and lemon
8
Bring zests, sugar, and remaining cup milk to a simmer in a 2-quart heavy saucepan, stirring until sugar is dissolved
9
Remove from heat and let steep, covered, 10 minutes
10
Sprinkle gelatin over cream in a medium metal bowl and let soften 1 minute
11
Pour warm zest mixture through a sieve into gelatin mixture, discarding zest, and stir until gelatin is dissolved
12
Stir in almond milk
13
Divide almond mixture among soup plates (about 1/2 cup each; they will not be full), stirring before ladling so gelatin is evenly distributed
14
Chill, loosely covered once cold, until set, about 4 hours
15
Soak almonds in 3 cups milk, covered and chilled, at least 8 hours
16
Blend almond mixture in 2 batches in a blender until smooth, about 3 minutes per batch
17
Rinse kitchen towel under cold water and wring out as much water as possible
18
Line a large sieve with towel, then set sieve over a bowl or 4-cup glass measure and pour half of almond mixture into towel
19
Wrap towel up and around mixture and, working over sieve, squeeze almond milk from towel into bowl, discarding ground nuts once all of liquid is extracted
20
Repeat procedure with remaining almond mixture until you have about 2 1/4 cups almond milk
21
With a vegetable peeler remove zest from orange and lemon
22
Bring zests, sugar, and remaining cup milk to a simmer in a 2-quart heavy saucepan, stirring until sugar is dissolved
23
Remove from heat and let steep, covered, 10 minutes
24
Sprinkle gelatin over cream in a medium metal bowl and let soften 1 minute
25
Pour warm zest mixture through a sieve into gelatin mixture, discarding zest, and stir until gelatin is dissolved
26
Stir in almond milk
27
Divide almond mixture among soup plates (about 1/2 cup each; they will not be full), stirring before ladling so gelatin is evenly distributed
28
Chill, loosely covered once cold, until set, about 4 hours
29
Make sherbet: Bring water, sugar, corn syrup, dry milk, and sage leaves to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved
30
Remove from heat and let steep, covered, 20 minutes
31
Sprinkle gelatin over water in a medium metal bowl and let soften 1 minute
32
Pour warm sage mixture through a sieve into gelatin mixture, discarding sage leaves, and stir until gelatin is dissolved
33
Set bowl in a larger bowl of ice and cold water and let stand, stirring constantly with a rubber spatula, until cold, about 10 minutes
34
Freeze sherbet in ice cream maker (it will initially double in volume and then shrink as it freezes), then transfer to an airtight container and put in freezer to harden slightly, at least 1 hour
35
Bring water, sugar, corn syrup, dry milk, and sage leaves to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved
36
Remove from heat and let steep, covered, 20 minutes
37
Sprinkle gelatin over water in a medium metal bowl and let soften 1 minute
38
Pour warm sage mixture through a sieve into gelatin mixture, discarding sage leaves, and stir until gelatin is dissolved
39
Set bowl in a larger bowl of ice and cold water and let stand, stirring constantly with a rubber spatula, until cold, about 10 minutes
40
Freeze sherbet in ice cream maker (it will initially double in volume and then shrink as it freezes), then transfer to an airtight container and put in freezer to harden slightly, at least 1 hour
41
Make caramel: Stir together Amaretto, cream, and 1/3 cup water in a 2-cup measure and set aside
42
Bring sugar and 1/4 cup water to a boil in a 10-inch heavy skillet over moderate heat, stirring until sugar is dissolved, then wash down any crystals from side of skillet with a pastry brush dipped in water
43
Boil syrup, without stirring, until it becomes a deep golden caramel (swirl skillet if necessary to help syrup caramelize evenly), about 5 minutes
44
Turn heat off and immediately add Amaretto mixture (mixture will bubble up and steam), then cook over moderate heat, stirring, until any solid caramel is dissolved and mixture is smooth, about 2 minutes
45
Sprinkle gelatin over remaining water in a medium metal bowl and let soften 1 minute
46
Add hot caramel mixture and stir until gelatin is dissolved
47
Put bowl in a larger bowl of ice and cold water and let stand, stirring constantly with a rubber spatula, until just cool, about 5 minutes
48
Gently spoon about 3 tablespoons Amaretto caramel glaze evenly over each gelled blancmange, then chill desserts, uncovered, until glaze is set, at least 3 hours
49
Stir together Amaretto, cream, and 1/3 cup water in a 2-cup measure and set aside
50
Bring sugar and 1/4 cup water to a boil in a 10-inch heavy skillet over moderate heat, stirring until sugar is dissolved, then wash down any crystals from side of skillet with a pastry brush dipped in water
51
Boil syrup, without stirring, until it becomes a deep golden caramel (swirl skillet if necessary to help syrup caramelize evenly), about 5 minutes
52
Turn heat off and immediately add Amaretto mixture (mixture will bubble up and steam), then cook over moderate heat, stirring, until any solid caramel is dissolved and mixture is smooth, about 2 minutes
53
Sprinkle gelatin over remaining water in a medium metal bowl and let soften 1 minute
54
Add hot caramel mixture and stir until gelatin is dissolved
55
Put bowl in a larger bowl of ice and cold water and let stand, stirring constantly with a rubber spatula, until just cool, about 5 minutes
56
Gently spoon about 3 tablespoons Amaretto caramel glaze evenly over each gelled blancmange, then chill desserts, uncovered, until glaze is set, at least 3 hours
57
Serve desserts with a scoop of sage sherbet and a wafer
58
Serve desserts with a scoop of sage sherbet and a wafer