Almond Blancmange

Ingredients

• 2 ounces Sweet almonds, blanched (About 1/2 cup)
• 6 almonds Bitter almonds, blanched (Can substitute with 1/4 tsp almond extract if bitter almonds unavailable)
• 1 tablespoon Rose water (For pounding almonds)
• 3 tablespoons Unflavored gelatin (Modern substitute for 3/4 ounce isinglass)
• 0.25 cup Water (For dissolving gelatin)
• 4 cups Whole milk (Use full-fat for richest result)
• 1 small lemon Lemon peel (Peeled in strips, avoid white pith)
• 1 stick Cinnamon stick (About 3 inches long)
• 0.5 cup Granulated sugar (Adjust to taste)

Instructions

1. 1Place sweet and bitter almonds in boiling water for 1 minute, then drain and slip off the skins by pinching each almond between your fingers.
2. 2Place blanched almonds in a food processor or mortar with the rose water and grind to a fine paste, scraping down sides as needed.
3. 3Sprinkle gelatin over the water in a small bowl and let stand for 5 minutes to bloom, then heat gently until completely dissolved and clear.
4. 4In a large saucepan, combine the milk, almond paste, lemon peel, cinnamon stick, and sugar. Stir well to distribute the almond paste. Let stand for 2-3 hours at room temperature to infuse flavors.
5. 5When gelatin is nearly cool but still liquid, stir it into the milk and almond mixture, mixing thoroughly.
6. 6Place the saucepan over medium heat and bring to a gentle boil. Cook for 6-8 minutes, stirring constantly to prevent scorching and ensure even heating.
7. 7Remove from heat and strain the mixture through a fine muslin cloth or cheesecloth into a clean bowl, pressing gently to extract all liquid. Discard solids.
8. 8Continue stirring the strained mixture frequently as it cools to prevent a skin from forming and to keep the mixture smooth, about 15-20 minutes until it begins to thicken slightly.
9. 9When the mixture is nearly cold and beginning to thicken, pour it into lightly oiled molds or a serving dish.
10. 10Refrigerate for at least 4 hours or overnight until completely set and firm.
11. 11To unmold, dip the mold briefly in warm water, run a knife around the edge, and invert onto a serving plate. Serve chilled.