Blancmange

The blancmange appeared in medieval Catalan cuisine as a dessert suitable for Lent would be a crème brûlée at which eggs are removed and replaced by cow's milk, almond milk. Specifically, this dessert was created in Scala Dei (Catalan monastery at the foot of the Sierra de Montsant), once the monks were forced to serve a great meal during Lent, in which were to serve desserts that meet with the rules of Lent. Not only eaten at this time, the upper classes at banquets enjoyed it all year, and is also considered a remedy for ill.

ingredients:

- 200 grams of raw almonds.

- 200 grams of sugar.

- 15 g of corn starch.

- Lemon.

- Cinnamon stick.

- Cinnamon.

- 1 l of water.

- Lemon zest.

Preparation:

- In a wok, boiling water, lemon zest and cinnamon stick. Cover for 10 minutes to make tea.

- Remove the lemon and cinnamon and add crushed almonds, let stand for 6 hours.

- Sift with a cloth, to imprison the flavor of almonds are incorporated into the water completely.

- Cook over high heat until boiling and remove, reserve at room temperature until cool.

- In a round mold, or individual molds, lead to the fridge and sprinkle cinnamon.

- Serve cold.