Gourmet Blamange dessert

It is not known exactly when almonds, rice, and oriental spices appeared in Europe. The oldest recipes for French jelly were already known in the 12th century. You ask, what are almonds for here? It's simple: crushed unroasted almonds were mixed with water to obtain almond milk. Something like modern soy milk or protein drinks. French almond blancmange jelly was made from almond milk and rice flour - a simple dessert.

Ingredients

• 150 g of almonds
• 0.50 liters of water
• 100 g of powdered sugar
• 15 g of gelatin

Directions

1. Pour boiling water over the almonds for a few minutes, and peel.
2. Grind almonds in a blender, adding a little water.
3. Pour almond milk into a saucepan and bring to a boil, cool.
4. For gelatin for jelly pour a little water.
5. Strain cold almond milk through several layers of gauze or a thick cloth.
6. Put the skim milk on the fire, add the swollen gelatin, and cook until dissolved, but do not boil.
7. Add powdered sugar, and stir. Cool.
8. Whip the cream into a foam and spread in almond milk, mix.
9. Put in molds - and in the cold.