Blancmange with Nectarines
- 2 cups whole blanched almonds
- 2 cups half-and-half
- 1/4 cup sugar
- 4 drops pure almond extract
- 1 tablespoon plus 1 teaspoon unflavored gelatin
- 1/3 cup water
- 1 cup heavy cream
- 1 cup Sauternes or other dessert wine
- 1/2 cup water
- 1/2 cup sugar
- 3 large white nectarines
- Preheat the oven to 350.
- Lightly oil six 4-ounce ramekins.
- On a rimmed baking sheet, toast the almonds until golden, about 7 minutes.
- Let cool, then coarsely chop.
- In a small saucepan, warm the half-and-half.
- Stir in the sugar until dissolved.
- Pour the mixture into a blender, add the almonds and blend until the mixture is very thick and smooth.
- Strain the mixture through a fine strainer set over a medium stainless steel bowl, pressing hard on the solids with a rubber spatula.
- You should have about 1 1/2 cups liquids.
- Stir in the almond extract.
- In a small saucepan, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.
- Set the saucepan over low heat and when the water is warm, remove from the heat and swirl the pan to dissolve the gelatin.
- Scrape the gelatin into the almond milk.
- Set the stainless steel bowl over an ice water bath and stir the mixture often until it begins to thicken, about 10 minutes.
- In a large, stainless steel bowl, beat the heavy cream until softly whipped.
- Fold the whipped cream into the almond mixture and spoon it into the prepared ramekins.
- Cover and refrigerate until the blancmanges are set, at least 4 hours or overnight.
- Set an ice water bath next to the stove.
- Using a sharp paring knife, make an X on the bottom of each nectarine.
- In a medium saucepan, bring water to a boil and add the peaches.
- After 10 seconds, transfer the peaches to the ice water until they are cool enough to handle.
- Rub off the skins then pit and quarter the nectarines.
- Wipe out the saucepan.
- In the saucepan, combine the Sauternes, water and sugar and bring to a boil to dissolve the sugar.
- Add the nectarines and simmer over low heat, stirring occasionally, until tender, 3 to 8 minutes, depending on the ripeness of the fruit.
- Remove from the heat and let cool to room temperature.
- Run a small knife around the edge of each ramekin, and loosen the blancmanges by dipping the bottoms of the ramekins into a bowl of hot water.
- Unmold the blancmanges onto plates.
- Spoon the nectarines and Sauternes syrup around each blancmange and serve.
whole blanched almonds, sugar, almond, unflavored gelatin, water, heavy cream, dessert wine, water, sugar, white nectarines
Taken from www.foodandwine.com/recipes/blancmange-with-nectarines (may not work)