Blancmange with Nectarines
A cookbook published in 1669 called The Closet of Sir Kenelm Digby Knight Opened inspired Dennis Leary to make blancmange, a creamy gelatin pudding that translates as "white food." Leary pairs this cool, almond-flavored, panna cotta-like dessert with white nectarines for a clean, monochromatic look. More Fruit Desserts
July 2006