Dame Blanche Recipe
This recipe for Dame Blanche comes as a boon for a special person like me and may also prove to be good for you. There is not a single month when I don't serve this yummy Dessert! Do try this and get back to me with your views.
Summary
Preparation Time25 MinCooking Time2 Hr 45 Min
Ready In3 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientAlmond
Ingredients
Blanched, peeled whole almonds - 1 1/2 cups
Milk - 1 cup
Granulated sugar - 1/2 cup
Gelatin powder - 2 1/2 envelopes
whipping cream - 2 1/4 cups
Decorate with:
Redcurrant jelly
Toasted slivered almonds
Fresh or crystallized red soft fruit
Directions
GETTING READY
1 In a food processor jar, chop the almonds coarsely.
2 Transfer to a bowl, and add 1 1/2 cups warm water.
3 Let stand for 15 minutes.
4 Line a sieve with a clean cloth or large piece of cheesecloth and strain the almonds and liquid.
5 Gather up the edges of the cloth and twist round to squeeze out all the moisture from the almonds.
MAKING
6 In a small saucepan, heat the milk slowly with the sugar to the boiling point.
7 Stir continuously to dissolve the sugar completely.
8 Remove from the heat and while still very hot but not boiling, sprinkle in the gelatin powder.
9 When it has completely dissolved, stir in the almond milk.
10 Strain the mixture into a large mixing bowl through a fine sieve.
11 Allow to cool completely.
12 In a bowl, beat the cream until stiff .
13 Gradually fold into the almond mixture.
14 Ladle the mixture into crystal or frosted glass cups or small bowls.
15 Chill in the refrigerator for at least 2 hours, until set.
FINALIZING
16 Fill a pastry bag fitted with a fine gage plain tip, with redcurrant jelly.
17 Pipe the jelly over the surface of each serving in concentric circles or in a design of your choice.
SERVING
18 Serve at once.
1 In a food processor jar, chop the almonds coarsely.
2 Transfer to a bowl, and add 1 1/2 cups warm water.
3 Let stand for 15 minutes.
4 Line a sieve with a clean cloth or large piece of cheesecloth and strain the almonds and liquid.
5 Gather up the edges of the cloth and twist round to squeeze out all the moisture from the almonds.
MAKING
6 In a small saucepan, heat the milk slowly with the sugar to the boiling point.
7 Stir continuously to dissolve the sugar completely.
8 Remove from the heat and while still very hot but not boiling, sprinkle in the gelatin powder.
9 When it has completely dissolved, stir in the almond milk.
10 Strain the mixture into a large mixing bowl through a fine sieve.
11 Allow to cool completely.
12 In a bowl, beat the cream until stiff .
13 Gradually fold into the almond mixture.
14 Ladle the mixture into crystal or frosted glass cups or small bowls.
15 Chill in the refrigerator for at least 2 hours, until set.
FINALIZING
16 Fill a pastry bag fitted with a fine gage plain tip, with redcurrant jelly.
17 Pipe the jelly over the surface of each serving in concentric circles or in a design of your choice.
SERVING
18 Serve at once.
