For purists, a 100% almond dessert with some Lucien and an almond blanc-manger.
The quick and easy recipe (for 4 people): stir 60g of cornflour in 10cl of cold milk. Heat the rest of a litre of milk and add the milk/maïzena mixture, 100g of sugar, 60g of almond powder and a few drops of bitter almond extract. Bring gently to a boil, stirring constantly, then pour into ramekins, let cool for a few hours and decorate with a few chopped almonds before rushing over!
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