Blancmanges

Authentic blancmanges (this is the correct spelling) is made with almonds and was a favourite of Thomas Jefferson who discovered it while in France. This recipe has been adapted from Epicurious - the instructions are my own.

1 1/2 cups blanched almonds (ca. 8 ounces)
1 1/2 cups milk
1/8 tsp almond extract
2 tsp unflavored gelatin
2 Tbsp cold water
1/2 cup sugar
1 cup heavy cream

Process almonds and milk in a food processor or blender until pureed. Strain through a sieve lined with cheesecloth or muslin.

Sprinkle gelatin onto the water to soften.

Heat almond milk and sugar on burner until dissolved. Add gelatin mixture and stir until dissolved. Cool mixture in metal bowl over ice until syrupy.

Whip cream; mix 1/4 of it into the milk and gelatin mixture, then fold in the rest. Pour into ramekins or goblets and chill until set. Serve with fruit coulis.