Blanc Manger - aka Almond Milk Gelatin

If you're looking for a dessert that is a little off the beaten path and something your guests probably haven't seen before, then look no further.  

 

The origins of this dish can be traced back a few hundred years to the middle ages.  Initially, it was a mixture of boiled chicken, ground almonds and cream and in some parts of Turkey it's still served that way. Today you'll find many versions based on a French version, in which gelatin has been used to thicken an almond-scented cream.  Berries are often folded into the mixture before it sets but I like to keep mine plain and serve berries on the side since I don't like how the berries look in the gelatin.   

 

Almond Milk Gelatin with Vanilla Bean Syrup

3 (0.25-ounce) envelopes unflavored gelatin
3 cups unflavored almond milk
1/4 cup sugar
1/2 vanilla bean, split and scraped

Syrup:
1/2 cup sugar
1/2 cup water
1/2 vanilla bean, split and scraped

Stir together gelatin, almond milk, sugar and 1/2 vanilla bean and scrapings in a 2-quart saucepan. Let stand 1 minute. Cook over very low heat 5 minutes or until gelatin and sugar are completely dissolved. Mixture should NOT get very hot. Pour mixture into 1/2 cup molds, ramekins or cupcake pans. Refrigerate at least 4 hours or until fully set.

In a small saucepan, stir together 1/2 cup sugar, 1/2 cup water and remaining 1/2 vanilla bean. Bring mixture to a boil over medium-high heat, reduce heat and simmer 5 minutes. Remove from heat and cool to room temperature. Strain, if desired, before pouring over unmolded puddings.

Note: For testing purposes only, I used Knox Original Unflavored Gelatine.

Serves 6