Blancemange with Berry Rose: Do you feel love in the air?

Oh, it's new year already and I still can't finish my Hamper recipe ^^", well I have a busy, busy life lately, due to my family business.

Blancemange with Berry Rose

This time is the Blancemange with Berry Rose recipe, one of my dear recipe, I really love the smell and texture of it. It's so soft and the aroma of the almond, red berry and rose come together so well. I think about falling in love, hehe. Well, I think that I'm a kind of romantic people when I think about food, ^^, but I really believe that taste and smell have some magic. 
If you want to do this lovely dessert, you have to prepare it the day before, because the almond and milk mixture needed to be steeped for overnight, 
When I eat this little cute dessert, the aroma of the rose and berry is so intoxicated, I suggest serving it while you have a time to linger, and well it will be great to enjoy it together with the one you love.

Blancemange with Berry Rose

Serve 4 (small glasses about 6cm)

Blancemange
90g ................................. Sliced almonds
100ml.............................. Water
200ml ............................. Milk (you might need more)
50g .................................. Sugar
110ml .............................. Whipping cream
6g ..................................... Gelatin sheets
Berry rose jelly
200ml .............................. Boiling water
2 bag  ............................... Red berry tea
5-6 ................................... French pink rosebuds tea
10g ................................... Sugar
3g ...................................... Gelatin sheets

Mix water and milk together.
Put the almonds in the frying pan and fry until golden brown.
Pour the almonds into the milk and water mixture, let it steep for overnight in the refrigerator.
The next morning, pour the almond and milk mixture through a sieve. Add more milk (if needed) to equal 290ml of the mixture.

Bloom the gelatin sheet in cold water.
Mix the milk with whipping cream and sugar in a sauce pan, and put the pan over low heat, bring to almost boil.
Take the pan out of the heat and stir in the gelatin.
Pass the mixture through a sieve into a bowl and let it cool.
When the mixture is cool, place the bowl over ice bath, and stir until start to thicken.
Pour into the glasses and refrigerate for 1 hour.

Make the berry rose jelly:
Pour the boiling water over the red berry tea bags and rose buds tea, let it steep for 10 minutes.
Bloom the gelatin sheet in cold water.
Pass the tea through a sieve (you need 150ml of the tea) and stir in the softened gelatin (warm the mixture before putting the gelatin it if it's too cold).
Let the mixture cool before pour in over the Blancemange.
Refrigerate until ready to serve (you will need about 3-4 hours to firm it up).

Blancemange with Berry Rose

Blancemange with Berry Rose: Do you feel love in the air?