Almond Blancmange With Caramel Glaze And Sage Sherbet

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Ingredients

For Almond Blancmange

  • 2 cups whole blanched almonds (10 oz)
  • 1 qt whole milk (4 cups)
  • 1 orange
  • 1 lemon
  • 1/3 cup sugar
  • 1 (1/4-oz) envelope unflavored gelatin (2 1/4 teaspoons)
  • 1/4 cup heavy cream

For Sage Sherbet

  • 3 cups water
  • 1/4 cup sugar
  • 1/4 cup light corn syrup
  • 1/3 cup instant dry nonfat milk (powder)
  • 1/4 cup loosely packed fresh sage leaves
  • 1 teaspoon unflavored gelatin (from one 1/4-oz envelope)
  • 2 tablespoons water

For Caramel Glaze

  • 2/3 cup Disaronno Amaretto or other almond-flavored liqueur
  • 1/3 cup heavy cream
  • 2/3 cup water
  • 1 cup sugar
  • 1 teaspoon unflavored gelatin

Description

¡Que Delicioso! A Spanish Makeover For This Simple Pudding Creates An Elegant Dessert For Any Fiesta.

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