Boysenberry Blanc Manger

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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 TWD recipes to the T, but this week I changed it up.  I decided we did not need a big dessert in the house, so the first change I was was to cut the recipe in half.  I, also did not use a baking dish, I used ramekins.  The only other change was that I used fresh boysenberries that we had picked at a farm earlier in the week.  I am sure Dorie would approve of all my changes.

Boysenberry Blanc Manager is a creamy dessert made out of milk, sugar, almond flour, and then thickened with gelatin.  It has a similar texture to a panna cotta.  Dorie includes fresh raspberries that are gently folded in before chilling.  I opted for those freshly picked boysenberries.

The recipe is fairly straightforward as well as simple and after the previous week’s challenge, this was welcomed.  The base of the manger is a mixture of milk, almond flour, sugar and gelatin.  After warming and cooling the above mixture, I gently folded in soft peaked whipping cream.  I poured the creamy mixture into ramekins that I lightly sprayed with canola oil, to make sure the un-molding would be perfect.  After sitting in the refrigerator for 6 hours, the blanc manger was ready to enjoy.  I served the manger in a pool of boysenberries which were lightly sweetened with some sugar.  The berries were very ripe, and naturally sweet, so it was only enough sugar to help release their natural juices.  

The verdict?  This recipe is a wonderfully light dessert, perfect for a hot summer evening when you want something sweet but not too heavy.  Lenny thought the dish was very unique and he 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.

The recipe can be found over at Susan’s beautiful new site and there is a fantastic interview all about Susan over here!