Home › The Waldorf Kitchen › Citron Blanc-Mange

Citron Blanc-Mange

Blanch one pound of sweet almonds, place them in a large mortar and pound them to a paste; to this paste add by degrees four or five tumblerfuls of water, mixing with the pestle. When well mixed strain it through a cloth, squeezing it well to get all the milk of almonds from the paste. Divide this milk of almonds into two equal parts. Grate the rind of a lemon on a quantity of lump-sugar, and continue until six ounces of sugar have been used, dissolving this sugar in one-half of the milk of almonds. In the remaining half of the milk of almonds dissolve six ounces of plain plain lump-sugar. Put one and one-half ounces of isingslass to soak in just enough cold water to cover it. When the sugar is thoroughly melted, strain each half of the milk of almonds, and when it is quite dissolved place a mould in ice and pour in white blanc-mange to the depth of three-quarters of an inch; let that set, and then pour in the same quantity of the other half, which ought to be a clear yellow; allow that to set also, and then pour in some more white, and so proceed, pouring in alternately white and yellow until the mould is full; unmould to serve after it has set thoroughly on ice.