Blancmange with Basil Coulis & Fresh Cherries

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Blancmange with Basil Coulis & Fresh Cherries
I’m putting out a call to all urbanites to get a bit of dirt under your fingernails and grow an edible potted plant on your windowsill, or fire escape, back porch… Let’s turn the facades of our apartment buildings into something akin to hanging gardens. I know it’s summer and planting season is well over, but you’d be surprised at how fast basil grows… or mint or marjoram. Ah, marjoram! If you’re concerned about winter’s bite, rosemary seems to brave the frosty mornings… And think of the delight of savoring the fruits of your windowsill farmer’s labors… I’ve already reveled in basil pesto and tangy sorrel soup. And there’s more where that came from. It might not be the countryside, but it’s a sure scent of fields, open sky and fertile land right at arms reach; as well as a reminder of what real, fresh food tastes like. I have one more request and that is to send me one or two photos of your burgeoning plants and maybe even a recipe in which you used them. I’d like to start a collection on my website and eventually put them up on a new blog…   As for other thoughts on food… There’s an enthusiastic marâicher, Eric Martinet, who sells his local produce at the Cours de Vincennes open-air market in Paris Wednesdays and Saturdays. His family has had a vegetable stand there for five generations. And the land that he toils has been producing marvelous produce for his family’s farm since the time of his grandfather. Everything he sells is truly from his land… and the people that line up at his stand attest to a silent recognition of the heart and labor that go into his fresh offerings. His Campari tomatoes and corne de boeuf peppers settle me right into the berceau of summer. On another note, I’ve heard that cherry season in the States has been prodigious and succulent. In lieu of that blessed news, here’s a blancmange dessert with those crimson red miracles as the topping. And here’s a link to a story of remembering, honoring the land – as radical as it might be. And one to take action for the polar bears! Please take a look at my website La Cucina di Terresa, and feel free to subscribe to the Conscious Palate Newsletter.  Blancmange with Basil Coulis & Fresh Cherries Ingredients: 450 gr (1 lb) skinned sweet almonds or 1 liter (4 1/4 cups) unsweetened almond milk 20 bitter almonds* or 4 drops bitter almond extract 1/2 tsp agar-agar powder (you might want to test the gelling capacity of your agar agar; I’ve found discrepancies between different brands) 125 gr (1/2 cup) unrefined cane sugar *The sale of bitter almonds seems to be prohibited in the States, as the kernels contain traces of prussic acid, which is lethal; though the toxicity is destroyed during heating. For the almond milk: Blanch the sweet and bitter almonds (if using them) in boiling water for 30 seconds. Drain and let cool just long enough to be able to handle. Remove the skins by squeezing one end of each almond between your fingers. Soak them in a bowl of cold water for 30 minutes to render them whiter. Drain and transfer to a blender. Add 1 liter (4 1/4 cups) cold water. When the liquid is smooth and milky, strain through a fine muslin or kitchen towel in two batches, slowly twisting the towel until you have removed all the liquid. The almond milk can be made the day before. For the blancmange: Combine the agar-agar and almond milk in a saucepan and let stand for 5 minutes. Add the sugar (and bitter almond extract if using) and bring to a boil over medium heat, stirring from time to time. Lower heat and cook for 30 seconds. Remove from the heat. Pour the blancmange into small individual ramekins. Set aside to cool then refrigerate until firmly set (1 – 2 hours). Note: You can also use a mixture of blanched nuts to make the nut milk, for example: 225 gr (1/2 lb) each of almonds and hazelnuts, or 400 gr (14 oz) almonds and 60 gr (1/2 cup) raw pistachios… For the basil coulis: 1 bunch fresh basil 2 -3 tBsp unrefined cane sugar 2 – 3 tBsp extra-virgin olive oil 1/8 tsp grated zest of an organic lemon Few grinds of the pepper mill 2 generous handfuls ripe cherries Wash and dry the basil. Place in a blender along with 2 tBsp of both the sugar and olive oil, and blend until smooth. Add a bit more sugar and/or oil if not quite sweet enough or a bit dry. Transfer to a bowl and stir in the lemon zest. Wash and dry the cherries. Pit then dice them. Unmold each blancmange by running a knife around the inside edge of the ramekin, then pulling lightly inward to loosen. Turn each out onto individual dessert plates. Place a generous teaspoon of the basil coulis on top of each and garnish with the cherries. Finish with a generous twist of the pepper mill. Bon appétit !
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