May 03, 2012

Honey Blancmange with Apricot Sauce

Honey Blancmange with Apricot Sauce
Yield: about 6 servings

1 envelope (1/4 oz) unflavored gelatin
1 tablespoon water
1 1/4 cups whole milk
4 tablespoons honey
3/4 cup heavy whipping cream

Apricot sauce for serving

In a small cup, sprinkle the gelatin over the water and let stand 1 minute.
In a saucepan, heat the milk and honey just before it boils. Turn off the heat and stir in the gelatin mixture.
Let cool in water bath, stirring continuously, until it starts to thicken. Take it out from water bath and set aside.
In a large bowl, beat the heavy whipping cream until soft peaks form.
Combine with the milk/gelatin mixture, and transfer to serving cups.

Refrigerate until firm, about 3 hours. Serve with apricot sauce.

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