Almond Blancmange with Caramel Glaze and Sage Sherbet

Ingredients

  • 2 cups whole blanched almonds (10 ounces)
  • 1 quart whole milk (4 cups)
  • 1 orange
  • 1 lemon
  • 1/3 cup sugar
  • 1 (1/4-ounce) 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 nonfat dry milk (powder)
    • 1/4 cup loosely packed fresh sage leaves
    • 1 teaspoon unflavored gelatin (from one 1/4-ounce 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

    • Special equipment: a thin fine-weave kitchen towel (not terry cloth); 8 soup plates or wide 1-cup ramekins; an ice cream maker
    • Accompaniment: 8

      Description

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

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