Skip to Content

Boysenberry Blanc Manger

Boysenberry Blanc Manger

Sharing is caring!

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 time around, I changed it up.  I decided we did not need a big dessert in the 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.

 

twd-blanc-manager-07091

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 pannacotta.  Dorie includes fresh raspberries that are gently folded in before chilling.  I opted for those freshly picked boysenberries.

The recipe is pretty 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 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 but nothing too heavy.  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!

(Visited 516 times, 1 visits today)

Handmade jewellery

Wednesday 2nd of September 2009

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.

Handmade jewellery

Wednesday 2nd of September 2009

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.

Clivia

Thursday 23rd of July 2009

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

AmyRuth

Wednesday 22nd of July 2009

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

Pre Order PSP Go

Wednesday 22nd of July 2009

Thanks for the great recipe - all these pictures are so mouth watering!