It is Monday and time to have something sweet!
Over the weekend I made this nut-rich almond's milk dessert similar to a French blancmange. It has a light, almost jelly-like consistency and it is suitable for vegetarians and for people who are lactose-intolerant (so many these days!).
I have added a vanilla pod for a more perfumed flavour and drizzled it with dark chocolate which seems to go rather nicely with the crunchy bite of the nuts.
If you don't like almond's milk you can use ordinary cow's milk and add a dash of liquor to it or a tbsp of orange extract for an aromatic flavour.
If you don't have a ring mould you can use any mould you like. A plum cake tin would be perfectly suitable.
- Prep Time : 30 min + resting minutes
- Cook Time : 25 minutes
Put the cornstarch in a saucepan and pour half of the almond's milk; stir well until you get a smooth consistency. Add 150 g of sugar and the remaining almond's milk.
Wash the lemon, peel the zest and add it to the mixture; make an incision along the vanilla pod and scrape the seeds off with a knife. Add the seeds and the vanilla pod to the mixture. Bring to the boil and cook for 12-15 minutes until the mixture has thickened well and it is smooth. Keep stirring all the time. When it is cooked remove the lemon zest and the vanilla pod.
Bring some water to the boil then throw the pistachios and almonds into the boiling water. Blanch them for a couple of minutes then drain in a colander. Pat dry with a tea towel and rub the nuts with it so that their skins will be removed
Chop finely 2/3 of the nuts. Toast the pine nuts a little in a pan
Add the whole pistachios and the pine nuts to the mixture and stir well
Wet your mould with cold water and pour the mixture in it. Level it well with a spoon and let it cool down a little. Cover with cling film and put in the fridge to set for 6 hours
Melt the chocolate over a saucepan of boiling water then dip half of the blanched almonds in it. Lay them over a sheet of baking paper to dry out
After 6 hours take the cake out of the fridge and turn it upside down over a plate and release the dessert. You can quickly dip the mould into warm water to facilitate this operation.
Sprinkle with the remaining chopped nuts. Drizzle the remaining melted chocolate over it and decorate with the chocolatey almonds all around it.