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Chocolate Blancmange
French · Desserts

Chocolate Blancmange

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A refined almond dessert with cocoa and vanilla that sets into a delicate jelly. A wonderful choice for a light and elegant treat with tea.

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Ingredients

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Method

1

Pour boiling water over the almonds and let them sit for a couple of minutes. Drain, then cover with boiling water once more, and peel off the skins.

2

Place the nuts into a blender, add 400 ml of water, and process until finely ground.

3

Strain the resulting mixture through layered cheesecloth.

4

Pour about 1/4 of the liquid into a glass and mix it with the starch. Pour the rest into a saucepan. Add the sugar, vanilla sugar, and cocoa, and bring to the mixture a boil. Stir in the diluted starch. Cook until thickened.

5

Immediately pour the hot mixture into individual serving dishes (or silicone molds). Top with berries (or jam/preserves).

6

Chill completely in the refrigerator for 2 to 3 hours (you can also leave it to set overnight).

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