This week’s TWD was chosen by Susan of Sticky Gooey Creamy Chewy: raspberry blanc-manger! I have to confess that I had no idea what blanc-manger was so I was thankful this was one of the recipes which included a photo. The blanc-manger is made with milk, cream and sugar and flavored with ground almonds. Gelatin acts as the thickener. The recipe is actually fairly simple and didn’t require any baking, which was terrific given that it’s been fairly warm here recently. That said, the process was labor intensive for me because I wanted to blanch and remove the skins from all of my almonds before I ground them so the color of my blanc-manger wouldn’t be affected by the brown skins.
I had a bit of trouble unmolding my blanc-manger. Dorie’s recommendation to dip the pan in hot water didn’t work for me so I ran a knife around the sides of the pan a few times and was finally able to release the blanc-manger from the pan. I used frozen raspberries to make the coulis to top the blanc-manger and garnished with fresh blueberries since I was out of fresh raspberries.
I only tried a small bite of the dessert because I’d made plans to give my blanc-manger to my mom. The bite I did try was good – very creamy, though not completely smooth due to the almonds. Dorie likens the blanc-manger to panna cotta but I’ve never tried panna cotta so I can’t compare them. This week’s recipe was a reminder that I really need to expand my horizons when it comes to desserts.
Thanks to Susan for her selection! You can find the recipe on her fantastic site and you can see how the other TWD members fared this week by visiting our site.
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Oh, that looks very good to me! And I love the idea of those blueberries mixed in there on the top. Great job! Okay, so where is the bite you took out before gifting it away??? LOL.
Yours looks lovely! Mine completely fell apart, so I made ice cream. It tasted even better.
That blanc manger is a thing of beauty; I’m taking coulis lessons from YOU! I had panna cotta on Saturday for comparison purposes, but forgot to include in my post. pc is much creamier and softer. I like both, but blanc manger is lighter and more refreshing, imo.
It looks delicious and I think after all the trouble of making this I would eat the entire thing myself:)
Joyce
I knew you’d show up! LOL you never let us down and always make some of the most beautiful! Bravo… this really ranks with pro standards! WOW! Belongs in a book… really.
Wow! What a stunning blanc-manger! The blueberries on the raspberry couli are so beautiful. It’s perfect for 4th of July with those colors. I have speckled blac-manger because I used almond flour that contained the almond skins. I was really worried it would look terrible, but it’s not so bad, just a bit speckled.
Those blueberries and the coulis you topped it with look amazing! You always do such a good job making things look pretty.
It looks pretty with the blueberries on top! Hope your mom liked it.
It looks perfect! I dipped mine in warm water a little too long and it melted a bit. I hope your mom liked it.
Your blanc-manger looks absolutely perfect, the photos are beautiful. I hope your mom enjoyed it! Panna cotta had never really appealed to me, but now I’m curious.
Thanks for explaining what a blanc-manger is! All these TWD posts, and I’ve still been wondering! Looks like an easy, no-bake dessert! Would you recommend making it?
Looks wonderful! I love the colors on top, so pretty!
That looks beautiful, Tracey! I liked the flavor on this one, but not the texture from the almonds.
That’s gorgeous with the blueberries! I wish I’d used blanched almonds so mine was snow white like yours.
Looks delicious!
It looks great, Tracey. We didn’t care for the whipped creamy-ness of it, so I scooped it all into the ice cream maker and it is YUMMY!
Beautiful job, as usual! I love your photos – they jump off the page.
That looks just like the book! Too cool. I’ve never had panna cotta either, but I’m thinking that with this as a reference, I’m going to like it 🙂
Now this looks just gorgeous!! The best looking one I’ve seen! I love the blueberries on top!
-Amy
http://www.singforyoursupperblog.com
WOW Tracey! Just WOW. Look at that presentation! The coulis is just gorgeous!
Hmmm, you need to step out? You are awesome! My first tries rarely look that tempting!
Wow your blanc manger turned out a very pristine white- blanching the almonds: that’s dedication!! Well done! This was my first time making blanc manger too!
That looks totally amazing! I have never had a blanc-manger.
Very Patriotic Cake – Red, White, and Blue.
It looks absolutely beautiful.
Mine is now Ice Cream, too.
Your blah mahn jhay looks perfect! I love the bluerries on top.
you have to try panna cotta! mmmm
your blanc manger looks so picture perfect!
WOW TRACEY. LIKE WOW WOW WOW.
You are AMAZING.
I love your fruit design on top, looks perfect
So pretty Tracey!
Looks delicious! I’m sure the raspberry-blueberry combination was fantastic. Hope your mom enjoyed it!