Resmolle is a traditional Medieval recipe for a classic custard-like dessert of almond milk thickened with rice flour and flavoured with ginger and sugar. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Resmolle.
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Original Recipe
Resmolle
(from A Forme of Cury)
Ꞇe almaꝺꝰ y blacheꝺ +̅ ꝺɼawe he̅ ỽp wiꞇh waꞇꝰ anꝺ alye hiꞇ wꞇ flo of ɼys +̅ ꝺo þꝰꞇo pouꝺo of ꝫ̅ꝫ̅ · sugꝰ +̅ ſalt · +̅ loke hiꞇ be noꞇ ſtonꝺyng · meſſe hit anꝺ sꝰue hiꞇ forꞇh ·
Translation
Take blanched almonds and strain them up with water and mix with rice flour and add ground ginger, sugar, salt and make sure that it is not too stiff. Dish it up and serve it forth.
Modern Redaction
Ingredients:
150g blanched, ground, almonds
500ml water
2 tbsp rice flour
1 tsp ground ginger
4 tbsp sugar (or to taste)
salt, to taste
Method:
Bring the water to a boil. Combine in a bowl with the ground almonds and allow to steep for five minutes, stirring occasionally. You can then either sieve the mixture to remove any coarse grains or you can blend the mixture until smooth in a blender (this is the preferred option).
Whisk the rice flour into the almond milk you made above and beat until smooth then turn into a pan and heat gently. Work in the ginger and sugar then season to taste with salt. Bring to a simmer and cook until thickened (but not too thick — think double cream). Serve hot.
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