Fruit Blancmanger

Ingredients

• half a pound of almonds blanched and pounded
• a few pistachios sliced
• some preserved stoned cherries or any other small fruit
• half a pint of cream
• a little sugar
• the slightest quantity of any desired flavouring essence
• about one ounce of gelatine

Method

1. 1

   Put almond paste in a copper pan with cream, sugar, and flavoring.

2. 2

   Dissolve gelatine in water, add to the mixture, and stir until hot.

3. 3

   Let cool, add pistachios and fruit, then pour into a moistened mold and set on ice.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 45. The excerpt below is the record exactly as published.

Fruit Blancmauger. — Have ready about half a pound of almonds blanched and pounded, also a few pistachios sliced, and some preserved stoned cherries or any other small fruit ; put the almond paste into a copper pan over the fire with half a pint of cream, a little sugar, and the slightest quantity of any desired flavouring essence. Dissolve in a little water about one ounce of gelatine

Cook this with the app: pantry check, scaling, and the assistant.