Blancmange
Blancmange is an exquisite French dessert — a delicate and light jelly made of milk or cream thickened with gelatin, garnished with toasted almonds and fresh berries.
Ingredients
- 500 mlwhole milk
- 250 mlheavy cream
- 100 gsugar
- 100 gground almonds or 1 tsp almond extract
- 10 ggelatin powder
- 60 mlcold water
- toasted sliced almonds, fresh berries, mint for garnish
Method
- Bloom the gelatin: sprinkle powder over 60 ml cold water and let sit 5-10 minutes (or soak leaf gelatin in cold water for 5 minutes, then squeeze dry).
- In a saucepan, combine milk, heavy cream, sugar and ground almonds (if using). Heat over medium heat, stirring, until sugar dissolves and mixture is hot but not boiling. Remove from heat.
- Add bloomed gelatin to the hot milk mixture and whisk until fully dissolved. Stir in almond extract now if using instead of ground almonds.
- Pour through a fine-mesh sieve into a pitcher for a smooth texture. Divide evenly into 6 serving molds or glasses.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight until fully set. Garnish with toasted almonds, fresh berries, or mint before serving.
FAQ
Almond flour can easily be replaced with 1 tsp of almond extract — the flavor will actually be more intense. You can also use hazelnut flour or cashew paste, though the taste will differ slightly.
The most common reason is improper gelatin handling: it must first bloom in cold water for 5–10 minutes, then dissolve in a warm (not boiling!) mixture. Boiling gelatin destroys its setting properties.
Classically served with fresh berries (raspberries, strawberries) or fruit coulis. It pairs well with caramel sauce, toasted almond flakes, or a thin layer of jam at the bottom of the mold.
Covered in the refrigerator, blancmange keeps well for 2–3 days. Freezing is not recommended — gelatin changes texture after thawing and becomes grainy.
Yes — replace the milk and cream with plant-based alternatives (coconut cream, almond milk). The coconut version pairs especially well with the almond flavor and gives a rich, creamy texture.
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Comments (1)
Chill the bowl and whisk before whipping cream for blancmange. Cold equipment makes the cream whip faster and hold its structure better. In a warm kitchen, this step is the difference between stiff peaks and soup.