1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.



Blancmanger: You might think this is French from the name, but what they speak in Aosta closely resembles French. The dish is quite similar to the Piemontese panna cotta, but contains almonds. To serve 4:

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes


  • 2 cups (500 ml) whole milk
  • 2 cups (500 ml) cream
  • 3/4 pound (300 g) blanched peeled almonds
  • 1/4 pound (100 g) blanched peeled bitter almonds (if you cannot find these, use several peach
  • nutmeats if you can find them, and more regular almonds in any case)
  • 1 tablespoon flour
  • 3 sheets fish glue moistened in cool water, or unflavored gelatin (check the
  • instructions on the packet to see how much you will need to thicken this volume)
  • 1 cup (200 g) sugar


Grind the almonds in a mortar and boil them in the milk. Put the mixture through a strainer and let it cool some.

Melt the fish glue in a little water over a low flame, and combine it with the flour. In a different pot, bring the cream and sugar to a boil. Blend the almond milk, then transfer it to a bowl and combine it with the other ingredients, mixing gently. Pour the mixture into portion-sized molds and chill them for a couple of hours or more.

©2014 About.com. All rights reserved.