Blancmanger with Sweet Chantilly

Ingredients

• 500 mlMilk
• 80 gAlmond flour
• 230 gSugar
• 8 gGelatin
• 5 mlVanilla extract
• 15 mlKirschwasser
• 250 mlCream
• 30 gPowdered sugar
• 40 mlWater

Instructions

1. 1

   Prepare the blancmange

   • Soak gelatin in cold water according to package directions (for powder: let swell in about 40 ml cold water).
   • Warm the milk in a saucepan (do not boil). Stir in sugar and almond flour (very finely ground) and let briefly infuse until smooth.
   • Remove from heat, stir in the dissolved gelatin and vanilla extract until fully incorporated. Optionally add kirsch.
   • Pass the mixture through a fine sieve (optional) and pour into a lightly oiled mold or ring. Chill in the refrigerator at least 4 hours or overnight until set.
2. 2

   Sweet Chantilly

   • Place cream in a chilled bowl, add powdered sugar and a little vanilla.
   • Whip the cream to firm, pipeable peaks.
   • Keep chilled until plating.
3. 3

   Spun sugar and plating

   • Caramelize sugar and water in a small pan until amber. Be careful, very hot.
   • Quickly strand the caramel into fine threads using a fork over a metal surface or mould them into wisps on baking paper and let cool.
   • Unmold the blancmange onto a serving plate (place a folded towel under for stability). Heap the Chantilly on top in irregular peaks to mimic snowy mountain tops.
   • Surround the base with the spun sugar and serve immediately.