Continuing the tour of the U.K. via food, a common dessert is something called “blancmange”. Tracing its roots back to the influences of the Ottoman Empire, when almonds were first brought to Europe, this a slightly sweet, nutty dessert. Sometime in the past several decades a food writer for the L.A. times decided that hazelnuts would be good, too, and hazelnut milk is what was in the pantry, so here we are.
Blancmange is also a really cool British New Wave band from the eighties.
Ingredients:
3 tablespoons Argo Cornstarch (gluten-free)
2 cups hazelnut milk
1 tsp vanilla
1/2 tsp cinnamon (more…)
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