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 bit 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 before.

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Boysenberry Blanc Manager is a creamy dessert made out of milk, sugar, almond flour and then thickened with gelatin.  It has a similar texture of 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 (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 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!

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