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Epicurious
Gourmet

Almond Blancmange with Caramel Glaze and Sage Sherbet

Que delicioso! A Spanish makeover for this simple pudding creates an elegant dessert for any fiesta.

Cooks' notes:

• Almonds can be soaked in milk up to 24 hours.

• Blancmange without glaze can be chilled in bowls up to 2 days; with glaze up to 1 day.

• Sherbet can be made 1 day ahead and kept frozen in airtight container. Let soften slightly before serving.

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