Traditional Blanc Manger Recipe : Easy and Delicious
Instructions
Step 1
Begin by soaking the gelatin leaves in a bowl of cold water for about 10 minutes. If you are using agar-agar, proceed directly to the next step.
Step 2
Meanwhile, pour the whole milk into a saucepan, then add the almond powder and sugar. Heat over low heat while stirring to dissolve the sugar and infuse the milk with the subtle taste of the almond.
Step 3
Once the mixture begins to simmer, remove the saucepan from the heat. Squeeze out the gelatin leaves and add them to the hot milk, then stir until completely dissolved. If you are using agar-agar, sprinkle it directly into the saucepan, return it to the heat and bring to a boil for 2 minutes while stirring.
Step 4
Add the liquid cream and bitter almond extract to the mixture. Stir well to combine.
Step 5
Strain the mixture using a fine sieve to remove any residue of almond powder. Pour the preparation into individual molds or one large mold, as preferred.
Step 6
Allow to cool at room temperature for about 30 minutes, then place the molds in the refrigerator for at least 4 hours. The blancmange should be firm before it is unmolded.
Step 7
When ready to serve, unmold the blancmange by briefly dipping the molds in hot water to facilitate removal. Place it on a plate and decorate with grilled sliced almonds, red fruits and a drizzle of honey or caramel.
To Conclude
Frequently Asked Questions
- For a more exotic version, replace the almond extract with vanilla or lemon zest.
- If you wish for a vegetarian option, use almond milk and coconut cream instead of dairy products.
- Add a layer of red fruit gelatin on top before serving for a colorful and tangy touch.
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