Lenten Chocolate Blancmange

Name: Lenten Chocolate Blancmange
Ingredients: 400 ml water; 70 g almonds; 60 g sugar; 25 g cornstarch; 2-3 tsp heaping cocoa; 1 tsp vanilla sugar; berries, jam, or preserves

A Lenten, delicate dessert made from almond milk, though you can use any plant-based milk you like — oat milk or any nut milk will work just as well. Blancmange is a cold dessert that can be thickened with either cornstarch or gelatin. I also have a Almond Blancmange with Gelatin recipe, but today's version uses cornstarch. Adjust the amount of sugar to your taste. Since this is a Lenten dessert, be sure to serve it with berries, jam, or preserves — it makes it so much better.

Ingredients:

400 ml water
70 g almonds
60 g sugar
25 g cornstarch
2-3 tsp heaping cocoa
1 tsp vanilla sugar
Also:
berries, jam, or preserves

How to cook lenten chocolate blancmange

Pour boiling water over the almonds and let them soak for a couple of minutes, then drain and cover with boiling water once more.

Then peel off the skins.

Place in a blender, add the water, and blend until smooth.

Strain through a nut milk bag or several layers of cheesecloth.

Pour off about a quarter of the milk into a glass and mix it with the starch.

Pour the rest into a small saucepan, add the sugar, vanilla sugar, and cocoa, and heat until it comes to a boil.

Pour in the starch mixture while stirring, and cook until thickened.

Immediately divide among individual serving dishes or silicone molds, layering with berries, jam, or preserves — I used frozen cherries. Refrigerate until fully set, 2–3 hours or overnight.