It’s an easy lover. It’ll get a hold on you, believe it.Gather Journal Quivering Blancmange
I’m down on my knees, I want to take you there. Madonna toyed with the virgin-whore ideal, and so too does our blancmange: immaculate and milky white on the outside, but packed with titillating ingredients.
makes 4 individual molded desserts or 1 large
Soak almonds in a large bowl of water for 4 (or up to 12) hours at room temperature. Drain and rinse almonds. Purée in a blender with 2 cups cold water until smooth. Strain through a cheesecloth-lined sieve into medium bowl. Discard cheesecloth but reserve sieve.
Lightly grease four 1-cup molds or ramekins with vegetable oil.
Sprinkle gelatin evenly over ½ cup cream in a small bowl and let stand 5 minutes until softened.
Combine sugar, ginger, cardamom, cinnamon, maca (if using), nutmeg, 2 cups almond milk, and a generous pinch of salt in small saucepan. Bring to simmer over medium heat. Remove from heat and whisk in softened gelatin. Strain mixture into large bowl and set in a bowl of ice water, stirring occasionally, until chilled but not set.
Beat remaining cup cream to soft peak then fold into cooled blancmange. Divide between molds and chill until firm, 6 to 8 hours (longer if making 1 large one).
To unmold, briefly dip molds in warm water, loosen edges with fingertips, then gently turn out onto plates.