Blancmange with almond brittle

    2 hours 45 min

    Blancmange is a French dessert made with milk and gelatine. In this recipe it is flavoured with orange blossom water and topped with homemade almond brittle.

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    Serves: 6 

    • For the blancmange
    • 450ml milk
    • 100g ground almonds
    • 50g caster sugar
    • 4 leaves gelatine
    • 100ml orange blossom water
    • 250g crème fraîche
    • For the almond brittle
    • 70g butter, softened
    • 100g icing sugar

    Prep:20min  ›  Cook:25min  ›  Extra time:2hr chilling  ›  Ready in:2hr45min 


    1. Combine milk, ground almonds and sugar in a medium saucepan and bring to the boil. Remove from heat and let steep for 10 minutes.
    2. Immerse gelatine leaves in a small bowl of cold water and leave till softened.
    3. Remove gelatine sheets from water and drain. Add gelatine and orange blossom water to the hot milk mixture and stir till the gelatine is fully dissolved. Strain into a bowl or serving dish and stir in crème fraîche till incorporated. Cover with cling film and refrigerate for at least 2 hours.
    4. Almond brittle:

    5. Preheat oven to 200 C / Gas 6 and line baking tray with greaseproof paper.
    6. In a bowl mix 125g almonds with softened butter and icing sugar. Spread mixture on baking tray and bake in preheated oven until caramelised, about 10 minutes. Remove from oven and let cool.
    7. Break up almonds and serve blancmange topped with almond brittle.

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