Simplified Recipe Blancmange

• 500 ml Milk (or soy milk)
• 50 grams Sugar
• 200 ml Heavy cream
• 1 few drops Almond essence
• 10 grams Powdered gelatin
• 100 ml Water

1. Dissolve the gelatin in water (not listed).
2. Pour the milk into a pot and heat to 50-60 degrees C (do not let it boil).
3. Add the gelatin from Step 1 and the sugar and dissolve.
4. Add almond essence and let the mixture cool.
5. After the mixture in Step 2 cools, add heavy cream and stir gently, not letting it get frothy.
6. Pour into containers and chill until firm.
7. It's good plain, but you could also try topping with confiture or compote.
8. Almond essence has a strong flavor, so use the amount you like (it's still delicious without it).
9. But it is definitely good with the heavy cream.

sugar, powdered gelatin, water

Taken from cookpad.com/us/recipes/148229-simplified-recipe-blancmange (may not work)