Take the milk preparation from the refrigerator. Add a few spoons of the whipped cream to the almond blancmange and mix with ahand whisk. It is served cold in glasses, ramekins, small glass jars, or as a dessert set in a mold. Authentically white, it can also be made in different colors. Blancmange variations

Pour almond milk and heavy cream into asaucepan. Add sugar and vanilla pod (photo 3), bring to a boil, and let it simmer for a few minutes.Tap the baking sheet on the underside to release any air bubbles in the dough, then chill for 15 minutes, until the dough is firm to the touch. Heat the oven to 180°C/160°C fan/350°F/Gas 4. You can store any leftover blancmange in the refrigerator for up to 3 days. Be sure to cover it well! Make More Fine Desserts

To make red fruit coulis,mix the fruits and sugar in afood processor(except a few for the decoration). Pass it through afine-mesh sieveto obtain a coulis. Refrigerate. You can make one large blancmange instead of six small individual blancmanges if you prefer. Simply pour it into a mold or pan of your choice and let set. This recipe is part of my Bold Baking Worldwide series. You should try the last three recipes, Portuguese Custard Tarts, Maamoul, and Bananas Foster, too! Food in the Middle Ages: A Book of Essays (1995) edited by Melitta Weiss Adamson ISBN 0-8153-1345-4Soak the gelatine leaves in a small bowl of cold water for 5 minutes. Put 4 tbsp water into a small pan with the 125g caster sugar and a pinch of salt, then heat gently until the sugar has dissolved and the liquid is clear. Lift the soaked gelatine leaves out of the bowl, squeeze out the excess water, then stir the leaves into the sugar syrup until they have dissolved. Stir this mixture into the almond milk and leave to cool.