ALMOND BLANCMANGE WITH CARAMEL GLAZE AND SAGE SHERBET
Categories Milk/Cream Ice Cream Machine Nut Dessert Freeze/Chill Frozen Dessert Almond Amaretto Sage Gourmet Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 25
Steps:
- Make blancmange:
- Soak almonds in 3 cups milk, covered and chilled, at least 8 hours. Blend almond mixture in 2 batches in a blender until smooth, about 3 minutes per batch.
- Rinse kitchen towel under cold water and wring out as much water as possible. 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. 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. Repeat procedure with remaining almond mixture until you have about 2 1/4 cups almond milk.
- With a vegetable peeler remove zest from orange and lemon. Bring zests, sugar, and remaining cup milk to a simmer in a 2-quart heavy saucepan, stirring until sugar is dissolved. Remove from heat and let steep, covered, 10 minutes.
- Sprinkle gelatin over cream in a medium metal bowl and let soften 1 minute. Pour warm zest mixture through a sieve into gelatin mixture, discarding zest, and stir until gelatin is dissolved. Stir in almond milk.
- Divide almond mixture among soup plates (about 1/2 cup each; they will not be full), stirring before ladling so gelatin is evenly distributed. Chill, loosely covered once cold, until set, about 4 hours.
- 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. Remove from heat and let steep, covered, 20 minutes.
- Sprinkle gelatin over water in a medium metal bowl and let soften 1 minute. Pour warm sage mixture through a sieve into gelatin mixture, discarding sage leaves, and stir until gelatin is dissolved. 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.
- 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.
- Make caramel:
- Stir together Amaretto, cream, and 1/3 cup water in a 2-cup measure and set aside.
- 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. Boil syrup, without stirring, until it becomes a deep golden caramel (swirl skillet if necessary to help syrup caramelize evenly), about 5 minutes. 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.
- Sprinkle gelatin over remaining water in a medium metal bowl and let soften 1 minute. Add hot caramel mixture and stir until gelatin is dissolved. 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.
- 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.
- Serve desserts with a scoop of sage sherbet and a wafer.
BLANCMANGE
A good blancmange will have a slight wobble but not be so firm that it feels (as Amanda Hesser once wrote) like "eating a rubber ball." I like the amount of gelatin here; if you don't, decrease it by ¼ teaspoon and say a prayer, which will probably be answered. Your chosen mold doesn't matter: I have used tart pans and spring-form pans and old blancmange molds, which are easy to find (or at least fun to seek).
Provided by Tamar Adler
Categories custards and puddings
Time 50m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Grind the nuts in a food processor to medium fine. Combine them with 2/3 cup of milk, lemon peel, cardamom and 1/2 cup of the cream in a small saucepan, and bring to just below a simmer, over medium heat. Turn off heat. Let steep 15 minutes. Sprinkle gelatin over remaining milk in a wide shallow bowl or gratin dish. Let bloom 10 minutes.
- Strain nut-milk-cream through a chinois or a sieve lined with a double layer of cheesecloth into a bowl. Firmly press the liquid through the cloth.
- Return the liquid to a clean saucepan, add the sugar and salt and heat over low, stirring until dissolved. Add the bloomed gelatin and stir well until thoroughly dissolved. Don't let the mixture come to a simmer. Stir in the vanilla. Set pan into a bowl of ice and cold water, and stir occasionally until cooler than your finger and the consistency of egg whites. If it sets too much, remove from cold water and whisk well.
- Beat the remaining cup of cream to just past soft peaks. Add a little of the whipped cream to the jelling nut-milk mixture to loosen, then add to the remaining whipped cream, folding thoroughly but gently. Brush a 6-to-7-inch cake pan or mold completely with vegetable oil. Add blancmange to oiled mold. Cover the surface directly with plastic, and chill, at least 6 hours or overnight. To serve, remove the plastic wrap, and lightly run a sharp knife around the blancmange's edge. If you've used an old, pretty mold, you may have to dunk it briefly in hot water to get it to release. Put an inverted plate over its top, and flip. Top with cherries or candied fruit or nothing at all.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 15 grams, Carbohydrate 23 grams, Fat 32 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 15 grams, Sodium 67 milligrams, Sugar 21 grams, TransFat 0 grams
ALMOND SHERBET
This is a recipe commonly made in all Sri Lankan Muslim homes, every night of Ramadan and at most special occasions. It is best served chilled. You can also add finely chopped almonds or pistachios to top each drink before serving.
Provided by Cuppycake
Categories World Cuisine Recipes Asian
Time 40m
Yield 10
Number Of Ingredients 5
Steps:
- Whisk the sweetened condensed milk and water together in a bowl, and stir in the sugar and almond extract until the drink is smooth and the sugar has dissolved. Mix in a drop or two of green food coloring, or as desired; chill to serve.
Nutrition Facts : Calories 239 calories, Carbohydrate 45.5 g, Cholesterol 19 mg, Fat 4.9 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 76.3 mg, Sugar 45.5 g
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Almond Blancmange with Caramel Glaze and Sage Sherbet Recipes
Are you looking for a unique dessert recipe that will impress your guests? You might want to try an almond blancmange with caramel glaze and sage sherbet. This elegant dessert combines the creaminess of almond blancmange, the sweetness of caramel glaze, and the refreshing taste of sage sherbet.What is Almond Blancmange?
Almond blancmange is a dessert that originated from medieval Europe. It is a creamy, smooth, and delicate pudding made from ground almonds, milk, sugar, and gelatin. It is a great alternative to traditional custard or pudding because it has a nutty flavor and a lighter texture.How to Make Almond Blancmange?
To make almond blancmange, you will need:- 2 cups of whole milk
- 1/2 cup of ground almonds
- 1/4 cup of sugar
- 1 tablespoon of gelatin
- Heat the milk in a saucepan until it simmers.
- Whisk in the ground almonds and sugar until well combined.
- Sprinkle the gelatin over the milk mixture and whisk until dissolved.
- Pour the mixture into a mold or individual serving dishes and chill in the refrigerator for at least 2 hours or until set.
What is Caramel Glaze?
Caramel glaze is a rich and sweet sauce made from caramelized sugar and cream. It is perfect for drizzling over desserts like cakes, ice cream, and puddings. It adds a luxurious touch and a deep flavor to any dessert.How to Make Caramel Glaze?
To make caramel glaze, you will need:- 1 cup of granulated sugar
- 1/4 cup of water
- 1 cup of heavy cream
- Place the sugar and water in a saucepan over medium heat.
- Stir until the sugar dissolves and the mixture comes to a boil.
- Stop stirring and let the mixture boil until it turns amber in color.
- Remove the saucepan from heat and carefully whisk in the heavy cream.
- Return the saucepan to heat and simmer for a few minutes until the mixture thickens slightly.
- Pour the caramel glaze into a bowl and let cool to room temperature.
What is Sage Sherbet?
Sage sherbet is a sorbet-like dessert that has a refreshing and herbal taste. It is perfect for cleansing the palate after a heavy meal. It is also a great way to use fresh sage leaves from your garden.How to Make Sage Sherbet?
To make sage sherbet, you will need:- 1 cup of water
- 1 cup of granulated sugar
- 1 cup of fresh sage leaves, chopped
- 1/2 cup of fresh lemon juice
- Place the water, sugar, and sage leaves in a saucepan over medium heat.
- Stir until the sugar dissolves and the mixture comes to a boil.
- Remove the saucepan from heat and let steep for 30 minutes.
- Strain the sage mixture into a bowl.
- Whisk in the lemon juice.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Transfer the sage sherbet to a container and freeze for at least 2 hours or until firm.
Putting it all Together: Almond Blancmange with Caramel Glaze and Sage Sherbet
To assemble the dessert, follow these steps:- Unmold the almond blancmange onto a plate or serving dish.
- Drizzle the caramel glaze over the almond blancmange.
- Scoop a ball of sage sherbet onto the side of the almond blancmange.
- Garnish with fresh sage leaves or chopped nuts.
- Serve and enjoy!