Tuesdays with Dorie: Boysenberry Blanc Manger

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.

twd-blanc-manager-07091

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.

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

Comments

  1. This sounds and looks wonderful. And it’s gluten free! Can;’t wait to try one of my own.

  2. Beautiful photo, I love the way it looks with the darker berries! Though I do enjoy a challenge, this was a great one for a busy summer week.

  3. Thanks for the great recipe – all these pictures are so mouth watering!

  4. I couldn’t decide whether to use my almond flour or use my own ground up almonds in the FP which aren’t quite as finely ground. So I think next time I think I will follow your lead and use the flour from the whole foods store. I really liked this yummy dessert and had enough to share with friends at the gym. hehe
    AmyRuth

  5. Love the rich colour of those boysenberries! Glad you enjoyed.

  6. Handmade jewellery says:

    When I happened on this eighty-year old quote from Escoffier, I was somewhat taken aback. I still see recipes for blanc-manger a few times a year in various French cooking magazines I read.

  7. Handmade jewellery says:

    In searching for blanc-manger recipes, it became evident that a certain flexibility with the spelling would be required. In modern French, the word blanc is the adjective “white” and the word manger is the intransitive verb “to eat” — a word combination that makes little sense today.

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