Almond Blancmange with Caramel Glaze and Sage Sherbet

Name: Almond Blancmange with Caramel Glaze and Sage Sherbet
Cook time: 1 hr
Total time: 1 day (includes soaking and chilling)
Yield: Makes 8 servings
Ingredients: 2 cups whole blanched almonds (10 ounces); 1 quart whole milk (4 cups); 1 orange; 1 lemon; 1/3 cup sugar; 1 (1/4-ounce) envelope unflavored gelatin (2 1/4 teaspoons); 1/4 cup heavy cream; 3 cups water; 1/4 cup sugar; 1/4 cup light corn syrup; 1/3 cup instant nonfat dry milk (powder); 1/4 cup loosely packed fresh sage leaves; 1 teaspoon unflavored gelatin (from one 1/4-ounce envelope); 2 tablespoons water; 2/3 cup Disaronno Amaretto or other almond-flavored liqueur; 1/3 cup heavy cream; 2/3 cup water; 1 cup sugar; 1 teaspoon unflavored gelatin; Accompaniment: 8 salted-almond honey wafers; a thin fine-weave kitchen towel (not terry cloth); 8 soup plates or wide 1-cup ramekins; an ice cream maker

October 26, 2005

Que delicioso! A Spanish makeover for this simple pudding creates an elegant dessert for any fiesta.

Cooks' notes:

• Almonds can be soaked in milk up to 24 hours.

• Blancmange without glaze can be chilled in bowls up to 2 days; with glaze up to 1 day.

• Sherbet can be made 1 day ahead and kept frozen in airtight container. Let soften slightly before serving.

Recipe notes

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