Blancmange with Vanilla & Almond Rooibos
Blancmange is a sweet dessert made with milk or cream and sugar thickened with gelatin or corn starch and often flavoured with almonds. It is usually set in a mold and served cold. The historical blancmange originated some time in the Middle Ages and usually consisted of chicken, milk, rice and sugar and was considered to be an ideal food for the sick. Read below to learn how to make it yourself!
Ingredients (serves 8):
- 500 g of pruned almonds
- 70 g of caster sugar
- 35 cl (350 g) of full-cream milk
- 4 sheets of gelatin
- 40 cl of liquid cream
- 1 vanilla pod
- 11 g of Thés de la Pagode Vanilla & Almond Rooibos
In advance, the day before if possible, boil the milk and infuse 5 g of Vanilla & Almond Rooibos for 5 minutes. Filter. Cover the milk and refrigerate. Do the same with the liquid cream, with 9 g of Vanilla & Almond Rooibos, for 5 minutes. Filter. Cover the cream and refrigerate.
In a food processor bowl, start to crush the pruned almonds on a slow setting. Add the sugar and vanilla pod seeds, gradually pouring in approximately 3/4 of the Rooibos.
Soften the gelatin sheets in cold water.
In a saucepan, heat the milk infused with the remainder of the Rooibos (1/4) on a low light.
When boiling, add the softened, drained gelatin. Reduce the temperature of the milk.
Pour over the almonds. Continue to crush by hand or in the food processor.
Add the cold, infused liquid cream to the whipped cream.
Add the almond mixture using a whisk.
Pour into the serving dish or glass (using a piping bag), then cover and refrigerate for at least two hours.
Serve chilled but not frozen.
N.B.: do not attempt this recipe with almond powder as the mixture will not have the same texture at all. When you mix the almonds in a food processor, use the pulse function or do not turn the blades for too long (at intervals) so that the almonds are not heated.