flipAlmond blancmange
Almond blancmange
Why this dish? In the days of refined suppers that Diderot frequented, the sweet entremets stood out with its white delicacy among the roasts. This almond blancmange, elegant and light, is the kind of sweetness presented at the table of a gourmet philosopher.
A trembling almond cream, white and fragrant, set with gelatin. Sweet and delicate, it brings the sweet note that balances the meal, just before dessert and cheeses.
To finish gently, let me offer you this blancmange: a dish white as snow, trembling under the spoon, that honors any fine table. We pound blanched almonds with a little water to extract a fragrant milk, sweeten it, set it with a touch of isinglass, and let it cool. It is light, it is delicate — and after so much meat and argument, the mind and palate alike crave a bit of this peaceful whiteness.
- •Blanched sweet almonds — a good measure (fragrant almond milk)
- •Water — to extract the milk (infusion)
- •Sugar — to taste (sweetness)
- •Isinglass (fish glue) — as needed (gelling agent)
- •Orange flower water — a few drops (flavoring)
Almond blancmange
A trembling almond cream, white and fragrant, set with gelatin. Sweet and delicate, it brings the sweet note that balances the meal, just before dessert and cheeses.
Why this dish? In the days of refined suppers that Diderot frequented, the sweet entremets stood out with its white delicacy among the roasts. This almond blancmange, elegant and light, is the kind of sweetness presented at the table of a gourmet philosopher.
To finish gently, let me offer you this blancmange: a dish white as snow, trembling under the spoon, that honors any fine table. We pound blanched almonds with a little water to extract a fragrant milk, sweeten it, set it with a touch of isinglass, and let it cool. It is light, it is delicate — and after so much meat and argument, the mind and palate alike crave a bit of this peaceful whiteness.
Ingredients (period version)
- Blanched sweet almonds — a good measure (fragrant almond milk)
- Water — to extract the milk (infusion)
- Sugar — to taste (sweetness)
- Isinglass (fish glue) — as needed (gelling agent)
- Orange flower water — a few drops (flavoring)
Ingredients
- Ground almonds (or blanched almonds to blend) — 150 g (almond milk)
- Milk — 400 ml (base liquid)
- Sugar — 80 g (sweetness)
- Gelatin (sheets) — 4 sheets (8 g) (gelling agent)
- Orange flower water — 1 tsp (flavoring)
Method
- Heat the milk with the ground almonds and sugar, without boiling, then let infuse for 20 minutes.
- Strain through a fine cloth, pressing well to extract the fragrant almond milk.
- Soften the gelatin in cold water, squeeze out, dissolve in the warm almond milk.
- Add the orange flower water, pour into molds rinsed with cold water.
- Let set in the fridge for at least 4 hours, then unmold gently to serve.
How it was made : Blancmange is an ancient dish, already present in the Middle Ages, refined in the 17th–18th centuries into an entremets of almond milk set with isinglass (animal gelatin). It was molded to obtain beautiful trembling shapes, a sign of luxury and skill.
The contemporary twist : Unmold into small individual portions crowned with toasted slivered almonds and a drizzle of honey: a 'blank page' of sweetness to sign oneself.
Sources : Menon, La Cuisinière bourgeoise (1746) · Vincent La Chapelle, Le Cuisinier moderne (1735)
Denis Diderot · Charactorium
