Cardamom & Hazelnut Blancmange with Candied Fruit

Pulse the hazelnuts or almonds in a food processor until finely ground. Combine the ground nuts with 60ml of milk, lemon zest, and crushed cardamom pods in a small saucepan. Heat over medium heat until just below a simmer. Remove from heat and let steep for 15 minutes to infuse flavor. In a separate, wide, shallow bowl or gratin dish, sprinkle the gelatin over the remaining 60ml of milk and let it bloom for 10 minutes.

Strain the nut-milk-cream mixture through a chinois or a fine-mesh sieve lined with a double layer of cheesecloth into a clean bowl. Press the solids firmly to extract as much liquid as possible.

Return the strained liquid to a clean saucepan. Add the granulated sugar and salt, and heat gently over low heat, stirring until the sugar dissolves. Add the bloomed gelatin and stir until completely dissolved. Ensure the mixture does not simmer. Stir in the vanilla extract. Place the saucepan in a bowl of ice and cold water, stirring occasionally, until the mixture is cooler than your finger and has the consistency of egg whites. If it begins to set too firmly, remove it from the ice bath and whisk vigorously.

Whip 240ml of heavy cream until it just passes soft peaks. Gently fold a small amount of the whipped cream into the cooled gelatin mixture to lighten it, then fold this mixture into the remaining whipped cream until just combined. Lightly brush a 6-to-7-inch cake pan or mold with flavorless vegetable oil. Pour the blancmange mixture into the prepared mold. Cover the surface directly with plastic wrap and chill for at least 6 hours, or preferably overnight, until set. To serve, remove the plastic wrap and carefully run a sharp knife around the edge of the blancmange. If using a vintage mold, you may need to briefly dip it in hot water to help release the dessert. Place an inverted plate over the top of the mold and quickly flip to unmold. Garnish with candied cherries or other candied fruit, if desired.