Almond blancmange

Ingredients

• 85 g raw almonds
• 2½ cups water
• 1 teaspoon agar agar powder
• 2 tablespoons cornstarch
• 3 tablespoons sugar
• ½ glass water, for the cornstarch

Missing an ingredient?

• What to use instead of sugar
• What to use instead of cornstarch

Instructions

1. Soak the almonds in plenty of water for at least 6 hours (or overnight).
2. Drain them and blend them on high speed, gradually adding the 2½ cups of water, until you have a white mixture with no bits.
3. Strain it into a saucepan through a clean towel or thin cloth, squeezing well until no more liquid comes out: this is almond milk. The pulp left behind is almond flour and can be used for cakes.
4. Add the agar and sugar to the almond milk and set over high heat, stirring now and then. When it boils, lower the heat and simmer for 3-4 minutes.
5. Dissolve the cornstarch in the half glass of water and add it, stirring quickly so no lumps form.
6. When it thickens slightly, like pudding, take it off the heat, divide it among small molds and let it cool in the fridge.
7. It can be served with fruit or pumpkin jam, or with chopped nuts.

Nutrition facts

Approximate, per serving (about 140 g). Calculated with data from USDA FoodData Central.