Blancmange With Orange Sauce
|Blanched almonds||1 1⁄2 Cup (24 tbs)|
|Lump sugar||1 1⁄3 Cup (21.33 tbs)|
|Unflavored gelatin||4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Sugar||1 Cup (16 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Apricot preserves||1⁄2 Cup (8 tbs)|
Chop almonds in a food chopper; continue crushing almonds in a mortar, gradually adding the 2 cups water.
When completely crushed, press through a cheesecloth and squeeze out the liquid, about 1% cups.
Discard the almonds.
Rub sugar lumps over the surface of the oranges so that the orange peel flavor will be absorbed.
Add to almond liquid and stir occasionally to dissolve.
Soften gelatin in 1/2 cup water in a saucepan.
Stir over low heat until gelatin is dissolved.
Add to the almond liquid-sugar mixture.
Chill in refrigerator until mixture is slightly thickened, stirring occasionally.
Fold in the whipped cream.
Turn into a 1-quart mold.
Chill until firm.
Combine 1 cup sugar and % cup water in a saucepan.
Bring to boiling and boil 10 minutes.
Remove from heat and stir in the kirsch.
Meanwhile, remove the peel from oranges and cut into natural sections.
(Be sure all peel and membrane have been removed.) Soak sections in the syrup about 1 1/2 hours.
Unmold blancmange onto a chilled plate and garnish with flavored orange sections.
Heat the apricot preserves and strain.
Spoon over the orange sections just before serving.