Blanc-Manger Recipe

Have ready an 8-inch-wide, 2-inch-high cake or springform pan, preferably nonstick. Fill a large bowl with ice cubes and cold water and set out a smaller bowl that fits into this ice-water bath. Sprinkle the gelatin over 3 tablespoons cold water. When soft and spongy, heat the mixture for 15 seconds in a microwave oven to liquefy it (or do this over low stovetop heat); set aside.

Whip the chilled cream until it holds medium-firm peaks when the beaters are lifted. Cover and refrigerate.

Bring the milk, almonds and sugar to a boil over medium heat, stirring occasionally to make sure the sugar dissolves. Remove from heat and stir in the dissolved gelatin and then the Kirsch. Pour milk-gelatin mixture into the small bowl and set bowl in the ice-water bath. Continue stirring, removing the bowl as soon as the mixture cools and starts to thicken.

Working with a flexible rubber spatula, fold in the whipped cream. Lightly fold in the fruit. Scrape blanc- manger into prepared pan. Refrigerate at least 2 hours or up to 24 hours.

Unmold blanc-manger onto a cake plate. (If you've used a cake pan, the easiest way to unmold it is to dip the pan into a sinkful of hot water. If using a springform pan, warm the sides of the pan with a hair dryer before opening the latch and removing the sides.) Once assembled, blanc-manger can be refrigerated, away from foods with strong odors, for 1 day, though it's best to serve it the day it is made.

Note: During the summer, I like to make this blanc-manger with blueberries - wild blueberries, when I can get them. I ditch the Kirsch and just flavor the mixture with a couple of teaspoons of vanilla.

Per serving: 356 calories, 5 grams protein, 31 grams carbohydrates, 19 grams sugar, 25 grams fat, 65 milligrams cholesterol, 159 milligrams sodium, 2 milligrams fiber.