ALMOND MILK BLANCMANGE
By Teresa Cutter
What's great about it
This beautiful Almond Milk Blancmange is from my cookbook Earth To Table, and makes for a truly spectacular breakfast or treat. Made with protein-rich almond milk and gut-healing gelatine this gluten and dairy-free dish will leave you feeling satisfied and rejuvenated. I've added Healthy Chef Marine Collagen for an additional boost of skin and gut-loving nutrition too.
I prefer to use Mandolé Orchard Almond Milk in this recipe as it's made from sustainably farmed almonds grown here in Australia, and contains over 20 g of protein per 1-litre bottle, more than most other almond milk brands on the market. It also provides a wonderful source of vitamin E which makes this dish even greater for helping your skin glow from the inside out.
It's delicious served with a drizzle of maple syrup or honey alongside your favourite fruit such as berries or oranges.
600 ml (20 fl oz) Mandolé Orchard Almond Milk
1 teaspoon vanilla extract (optional)
1 tablespoon pure maple syrup or raw honey
1 tablespoon Healthy Chef Marine Collagen (optional)
3 gelatine leaves, softened in cold water for 5 minutes or 2 tablespoons powdered gelatine dissolved in a little hot water
HEAT half the almond milk with vanilla, maple and Marine Collagen until warmed through but not boiled.
SQUEEZE the water from the gelatine leaves then stir into the warmed almond milk to dissolve.
REMOVE from the heat and stir in remaining almond milk.
STRAIN the milk if you wish and then pour into individual serving dishes.
REFRIGERATE for 4 hours or overnight to set.
SERVE with a spoonful of maple syrup or raw honey on top, alongside your favourite fresh fruit and enjoy!