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Blancmange With Orange Sauce Recipe
|Blanched almonds||1 1⁄2 Cup (24 tbs)|
|Lump sugar||1 1⁄3 Cup (21.33 tbs)|
|Unflavored gelatin||4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Sugar||1 Cup (16 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Apricot preserves||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4934 Calories from Fat 1713
% Daily Value*
Total Fat 200 g308.1%
Saturated Fat 63.9 g319.5%
Trans Fat 0 g
Cholesterol 328.8 mg
Sodium 191.3 mg8%
Total Carbohydrates 753 g251.2%
Dietary Fiber 37.9 g151.5%
Sugars 673.4 g
Protein 74 g148.4%
Vitamin A 116.4% Vitamin C 564.1%
Calcium 91.6% Iron 50%
*Based on a 2000 Calorie diet
When completely crushed, press through a cheesecloth and squeeze out the liquid, about 1% cups.
Discard the almonds.
Rub sugar lumps over the surface of the oranges so that the orange peel flavor will be absorbed.
Add to almond liquid and stir occasionally to dissolve.
Soften gelatin in 1/2 cup water in a saucepan.
Stir over low heat until gelatin is dissolved.
Add to the almond liquid-sugar mixture.
Chill in refrigerator until mixture is slightly thickened, stirring occasionally.
Fold in the whipped cream.
Turn into a 1-quart mold.
Chill until firm.
Combine 1 cup sugar and % cup water in a saucepan.
Bring to boiling and boil 10 minutes.
Remove from heat and stir in the kirsch.
Meanwhile, remove the peel from oranges and cut into natural sections.
(Be sure all peel and membrane have been removed.) Soak sections in the syrup about 1 1/2 hours.
Unmold blancmange onto a chilled plate and garnish with flavored orange sections.
Heat the apricot preserves and strain.
Spoon over the orange sections just before serving.