Pour milk into a saucepan, add vanilla and cinnamon. Heat the milk with the spices, pass through a sieve. Add the bitter almond kernels and the sweet almond kernels and mix well. Add the cherry brandy and the sugar. Heat everything. Soak the gelatine, squeeze it and let it melt in the hot almond milk, cool it down and add the whipped cream.
Add: “Add a Roth wine sauce, or sauce of fresh currants”.
Note: The recipe has little in common with the Blanc-Manger of the Middle Ages.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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