Blancmange (4)

You soften the gelatine in warm water.

Private tuffandole the skin almonds in boiling water, then dry them quickly passing them in hot oven and pestatele finely in a mortar until obtaining a homogeneous paste.

dilute the paste of almonds in hot milk and let stand one hour.

Passed this time add the milk to the cream and icing sugar (which you can obtain by passing the regular granulated sugar with electric mixer); bring all to a boil stirring.

Remove from heat and add the isinglass drained well squeezed, stirring carefully until you obtain a smooth cream.

Pour the mixture into individual ramekins or into a single mould cloth and let cool before at room temperature and then refrigerate for 2 hours before serving.