Blanc-Manger is a creamy dessert which is made out of milk, sugar, almond flour and thickened with gelatin. It has a similar texture of a panna cotta. Dorie includes fresh raspberries that are gently folded in before chilling.
Our sweet friend, Susan, of Sticky, Gooey, Creamy, Chewy is the hostess of this week’s Tuesdays with Dorie challenge. Susan picked the Raspberry Blanc Manger. I normally follow a TWD recipes to the T, but this time around, I changed it up. I decided we did not need one big dessert in our house, so I cut the recipe in half, as well, I did not use a baking dish, I used ramekins. The only other change was that I used some of the fresh boysenberries that we had picked the week before.
The recipe is pretty simple and after the previous weeks challenge, this was welcomed. The base of the manger is a mixture of milk, almond flour (I processed almonds, until very fine, which gave the dessert a nice slightly rough texture), a little sugar and gelatin. After warming and cooling the above mixture, I gently folded in soft peaked whipping cream. I poured the mixture into ramekins that I lightly sprayed with canola oil, to make the unmolding would be perfect, then I let them sit in the refrigerator for 6 hours. I served the manger in a pool of boysenberries that I sweetened with a little bit of sugar as they were very ripe and naturally sweet.
The verdict: wonderfully light dessert, perfect for a hot summer evening when you want something sweet. Lenny thought the dish was very unique and liked the slightly nutty texture.
Don’t forget to be sure to check out all the other TWD Blanc Mangers - you will not be disappointed.