350 g almonds
1/4 de l liquid cream
175 g sugar
2 glasses milk
4 jelly leaves (8 g)
Bitter almonds essence (optional)
Cherry sauce:
1 kg Jerte cherries
100 g sugar
4 tablespoons Jerte cherry brandy
1 vanilla pod

Soak the jelly in cold water. Escald the almonds for 5 minutes in boiling water, cool, peel and grind. Mix with the milk and heat lightly. Leave to steep for 5 minutes. Strain through a cloth, wring in order to get all the almonds milk. Put in a pot to simmer with the sugar and the cream. Add the soft jelly and drain. Add 2 drops almonds essence and whisk so that it airs. Pour in wet small individual moulds and leave to curdle in the fridge for 4 hours. Remove from the moulds and put in the dishes. Serve with the sauce.
Sauce:
Macerate in a bowl the boned cherries for 1 hour with 100g sugar, the brandy and the seeds from a vanilla pod. Put in a stainless pot and simmer for 3 min. Put away some cherries, grind the rest and strain the sauce. Allow to cool. Put some sauce and blancmange. If any sauce is left, you can have it with cottage cheese, curd or yoghurt.