Blancmange


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1 1/2 cups milk, divided
1 envelope unflavored gelatin
1/2 cup heavy whipping cream (not whipped cream)
1/4 cup + 2 tablespoons granulated white sugar
a couple drops almond extract
2-3 drops food coloring (optional)
Strawberry jam or pureed, sugared strawberries (for the topping) or *Strawberry whipped cream

Grease a Jell-O mold or four individual tart molds. Put 1/4 cup milk in a small bowl and sprinkle with the gelatin. Set aside. In a pot, heat remaining milk, cream, sugar, and food coloring (I used neon purple and got a beautiful lavender-pink color) until hot but not boiling! (About 3-5 minutes) Stir in the softened gelatin mixture. If the gelatin doesn’t dissolve all the way, turn the heat back on to medium-low and cook for another minute or so. Do Not Boil!!! Stir in the almond extract. Pour into mold(s) and refrigerate until firm. Serve with strawberry sauce or jam.
This is a French dish and I thought it would be perfect for Valentine’s Day! It sets up very fast, 2 or three hours at most!
I tweaked the recipe a little, but the original version came from the Unofficial Harry Potter Cookbook.

*Strawberry Whipped Cream
1 cup heavy whipping cream
1/4 cup strawberry syrup
1-2 teaspoons sugar
With a hand mixer, whip all ingredients together until firm. Chill. Top Blancmange with a generous dollop and serve cold!
Yum!

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