French Almond Blancmange

The French version of the Italian panna cotta is called blanc-manger. The preparation is similar to panna cotta, but in blanc-manger, we also add ground almonds and orange blossom water.

Details

  • Preparation Time: 135 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 500 ml Milk, whole milk

  • 150 g Nuts, almonds

  • 100 g Sugar, white

  • 10 g Gelatin powder, unsweetened

  • pieces Water

  • 2 teaspoons Water, bottled

  • 375 g Sweet cream

Steps

  1. Whip the cream with an electric mixer until soft peaks form. Store it in the refrigerator until ready to use. In a small cup, mix the powdered gelatin with water. Let it sit for about 10 minutes to allow the gelatin to bloom. Lightly grease the pudding mold with a thin layer of oil.

  2. Place a saucepan with milk, almonds, and sugar on the stove. Slowly bring the mixture to a simmer over moderate heat. Stir with a whisk at the beginning to dissolve all the sugar. Once the milk comes to a boil, remove the saucepan from the heat.

  3. Gently heat the gelatin over low heat to dissolve it. Be careful not to let the gelatin boil. Once dissolved, mix the gelatin into the almond milk and pour the mixture into a bowl placed over ice. Add the orange blossom water and whisk by hand until the mixture begins to set.

  4. Finally, carefully and slowly fold the whipped cream into the mixture. Fill the greased pudding mold to the top with the prepared mixture and refrigerate for 1 to 2 hours until completely set.

  5. Turn the chilled blancmange out of the mold onto a large serving plate and serve with raspberry or apricot sauce.

Nutrition Information (Per 100g)

  • Calories: 403.92 kcal
  • Fat: 33.1 g
    • Saturated Fat: 14.12 g
  • Carbohydrates: 21.49 g
    • Sugars: 16.16 g
  • Protein: 7.22 g
  • Fiber: 2.82 g

Advice

The dessert can be made in a large pudding mold or in smaller molds used for preparing cream and yogurt custards.