Virginia Peanut Blancmange with Tart Cherry and Peanut Crumble

Yields
8 servings

from Chef Ian Boden of The Shack Restaurant, Staunton, VA

Blancmange

1 cup Virginia peanuts, blanched

2 cups whole milk

½ cup heavy cream

⅔ cup granulated sugar

4 gelatin sheets

1 teaspoon vanilla extract

Peanut Crumble

1 cup toasted and chopped peanuts

1 cup quick oats

½ cup all-purpose flour

¼ cup brown sugar

3 ounces cold butter, cubed

¼ teaspoon salt

Cherries

1 cup bourbon

½ cup sugar

Pinch salt

1 cup dried tart cherries

Blancmange

In a large pot, bring peanuts and plenty of water to a rolling boil. Strain peanuts and discard water.
In a food processer, blend peanuts, milk, cream, and sugar until smooth. Transfer back to pot.
Bloom gelatin and dissolve into mixture over very low heat, then strain mixture into a Jell-O mold. Refrigerate at least 4 hours or until fully set. Unmold by dunking mold into warm (NOT HOT!) water, then rest in refrigerator until ready to serve.

Peanut Crumble

Preheat oven to 325 degrees.
Blend peanuts, oats, flour, and sugar in food processor. Blend in butter and salt.
Spread onto a cookie sheet and bake until lightly browned on top, then cool and crumble.

Cherries

In a small saucepot bring bourbon, sugar, and salt to a boil. Remove from heat and add cherries.
Allow to steep for at least 20 minutes and up to 24 hours.

To Finish and Assemble

Place slices of blancmange on plates, topping each with peanut crumble and steeped cherries.

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