I decided I’d give a try at making some dessert during this Christmas break, and the first thing I thought about was to make Sicilian-style blancmange. Got what I thought was a reasonably simple recipe here (a warning: it’s in Italian), got the ingredients - almond milk, sugar, cornflour, vanilla, cinnamon and so on, went through the steps, tried the final result… Meh. Bland. It looks and feels like grayish panna cotta - no, actually firmer than that - but just tastes of sugar.
I should have expected it, of course - the flavour of almond milk is quite delicate, and there’s such a lot of sugar. I’m not sure this is an easy recipe to fix.
But in any case, now I have in the fridge a lump of sugary, faintly almondy, gelatiney… stuff. I should just toss it, but is there anything else I could do with it?
Hm, blancmange to me is a sweet chicken and rice dish that is made with almond milk as the cooking liquid. But then again I do medieval and renaissance cooking. As a dessert you are looking at a pretty bland sugary mess unless you spice it up with something like cinnamon, cloves or black pepper/long pepper.
Perhaps next time zip it up with some spices, I have found that cinnamon always goes nicely in almond based desserts, or perhaps lemon zest? Top it with toasted chopped almonds?