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Before starting this Almond Blancmange recipe, make sure you have organised all the necessary ingredients.
For the blancmange: Soften the gelatine sheets in cold water.
In a bowl, combine the almond powder and sugar.
Heat the milk until warm.
Drain the gelatine...
... and add to milk.
Pour the warm milk over the almond preparation.
Combine well and let cool at room temperature...
... then add the whipped cream.
Pour into stainless steel deep rings (6cm diameter, 4.5cm deep).
Refrigerate for 2 hours.
For the almond crispy biscuits: Preheat the oven to 180°C (gas 4). In a bowl, combine the icing sugar, orange zest...
... orange juice...
... flour and softened butter.
Combine well with a whisk.
Spread a thin layer of the preparation on a Silpat baking mat.
Grind the roasted almonds...
... and sprinkle over the preparation.
Bake for about 10 minutes, or until golden.
Remove from the oven...
... and cut into triangles.
Using a baguette baking tray, shape the triangles while they are still hot.
Cut the melon in half, extract the seeds...
... and make small balls, using a melon baller.
With a small knife, remove each blancmange from the ring and place in a plate which has previously been decorated with the fruit purées, using a decorating spoon.
Place an almond croustillant on each blanc-manger, then a few melon balls. This delicious dessert should be served cold.