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Ingredients for 4 people
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- 8 ¾ ounces peeled sweet almonds
- 7 ounces sugar
- 4 sheets gelatin
- water as needed
Le Ricette
Blancmange
di Academia Barilla
PREPARATION TIME
0 min
0 min
DIFFICULTY
Easy
Easy
TYPE
Sweets and Fruit
Sweets and Fruit
ITALIAN REGION
Liguria
Liguria
Tags
Ingredients for 4 people
8 ¾ ounces peeled sweet almonds
7 ounces sugar
4 sheets gelatin
water as needed
Ingredients
Preparation 0 minutes preparation + 0 minutes cooking
Crush almonds to a fine powder in a mortar (or with a food processor), gradually adding a small amount of water. Mix well.
Strain almond purée by placing it in the middle of a clean cotton or linen towel over a tureen.
Gather corners of the towel and squeeze vigorously to extract all liquid.
Combine strained liquid with sugar and gelatin sheet, previously soaked in cold water for a few minutes.
Mix well and pour into a buttered rectangular mold. Refrigerate for at least 6 hours.
Unmold and serve sliced.
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