Pour the milk into a pot and heat to 50-60ºC (do not let it boil). Add the gelatin from Step 1 and the sugar and dissolve. Add almond essence and let the mixture cool.
After the mixture in Step 2 cools, add heavy cream and stir gently, not letting it get frothy. Pour into containers and chill until firm.
It's good plain, but you could also try topping with confiture or compote.♪
Almond essence has a strong flavor, so use the amount you like (it's still delicious without it). But it is definitely good with the heavy cream.
Story Behind this Recipe
This is a pudding made from milk. It's good for summer or when you don't have much appetite. I changed Recipe ID: 595183 by omitting the step of whipping the cream and increasing the amount of heavy cream. I think it tastes about the same. I've also made blancmange with azuki bean paste and black sesame added, and this recipe made it really easy.
The directions for the gelatin I used said to use up to 300 ml with 5 g of gelatin, so I dissolved 10 g of gelatin in 100 ml of water. Please read the directions on the package of gelatin. If you boil gelatin, it may not set. You just need to dissolve it, so it's better not to let the milk boil. This time I served the blancmange with strawberry jam (Recipe ID: 544178), but plum jam would be good too (Recipe ID: 594492).