BLANCS MANGERS A LA CREME DE PISTACHES



250 g (0,55 lbs) blanched almonds, 1/3 liter (11,26 oz) milk, 100 g (0,22 lbs) caster sugar, 4 gelatin sheets, 4 drops of bitter almond essence. 

For the sauce: 2.5 dl of cream liquid, 60 g (0,132 lbs) caster sugar, 150 g (0,33 lbs) shelled pistachios.

Put the gelatine leaves in cold water to soften them. 

Reduce the almonds in the bowl of a blender, purée, add 2 dl of water and blend for another minute. 

Pour the milk into one in a saucepan, add the sugar and heat for 5 minutes.

Then add the mash almonds, mix and bring to a boil. 

Remove from the heat and strain through a strainer top another saucepan, pressing to extract all the milk.

 Put the pan on a fire soft , bring to a boil. 

Remove from the heat, add the drained gelatine leaves and mix.

Pour this preparation into 4 molds, let cool and refrigerate for 2 hours at least before serving. 

Prepare the sauce. Finely chop the pistachios in a blender.

Pour the cream into a saucepan, bring to the boil, add the sugar and the mixed pistachios

reserving a tablespoon. 

Bring to a boil and cook for 3 minutes. 

Filter the cream and serve.

 When ready to serve: Unmold the blancmanges onto 4 plates, 3 soaking the molds for a few seconds in hot water. 

Drizzle with pistachio sauce, decorate with mixed pistachios and serve.


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