Good almond milk makes all the difference in this super-simple dessert. If you fancy making your own, it's worth the effort; otherwise look for cold-pressed almond milk in the chiller section of health-food shops or delicatessens. If you prefer a slightly richer finish, replace half the almond milk with milk or cream. Start this recipe a day ahead to set the blancmange.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×