Honey Blancmange

Instructions

1. 1

   In a medium saucepan, combine rice milk, unsalted butter, granulated sugar, honey, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Be patient and stir occasionally to prevent burning.

2. 2

   In a small bowl, whisk together egg yolks and cornstarch. Temper the egg yolk mixture by slowly pouring the warm milk mixture into the egg yolks, whisking constantly.

   Tip: This step is crucial to prevent the mixture from scrambling.

3. 3

   Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon.

   Tip: Use a candy thermometer to check for the correct temperature (110°C/230°F).

4. 4

   Remove the saucepan from the heat and stir in vanilla extract and rice flour until well combined.

   Tip: Let the mixture cool slightly before proceeding.

5. 5

   Pour the blancmange mixture into small individual serving cups or ramekins. Refrigerate until set, about 4 hours.

   Tip: You can also make the blancmange in a large mold and slice it into individual portions.

6. 6

   Just before serving, sprinkle the top of each blancmange with unsalted almonds.

   Tip: This adds a nice textural element to the dish.

7. 7

   Refrigerate for an additional 30 minutes to allow the flavors to meld together.

   Tip: This step is optional but highly recommended.